lasagna

I really like to cook. Sometime in the next couple days, I will be making what is known in our household as the best lasagna ever. When I still lived at home, I often used to order lasagna at italian restaurants because the closest thing to lasagna my mom ever made was the Stouffer's frozen kind. Yuck. However, once I found this recipe, I can't remember the last time I ordered it anywhere. Because why bother, when I can have even better at home? So, for any of you who like lasagna, here's the recipe. Note: it's a vegetarian recipe, but I usually use chicken broth instead of vegetable broth because it has more flavor. And for those of you who really really like meat, I dare say it would be just fine if you threw some ground beef/turkey/whatever in with the sauce. Ingredients: 9 no precooking necessary lasagna noodles 1 good size onion, chopped 4 cloves of garlic, chopped 1 14oz can vegetable broth 1 teaspoon oregano (chopped, powdered, whatever) 1 14oz can of artichoke hearts, drained and chopped into about 4 pieces per heart 1 10oz package frozen spinach, defrosted, drained, and squeezed dry 1 28oz jar tomato pasta sauce (get GOOD quality sauce) 2 1/2 - 3 cups shredded mozarella cheese 1 small size tub of ricotta cheese 1 4oz package garlic and herb feta cheese, crumbled 9x13 in. baking dish Commence by sauteeing the onion and garlic until the onion is tender-crisp and nicely browned. Stir in about 2/3 of the can of broth and the oregano, bring to a boil. Stir in the artichoke hearts and the spinach, cover, allow to simmer for 5 minutes. Then stir in the pasta sauce and if it's really sloshy, simmer a little longer. You want it to be a little more watery than your average pasta sauce. Season with salt and pepper if you feel like it. (This is also where you'd put in the browned meat if you were feeling so inclined). Preheat oven to 350F. Start assembly by spraying the pan with nonstick, and then spreading 1/4 the ricotta, 1/4 the mozarella, 1/4 the feta on the bottom of the pan. Place 3 noodles on top of the cheese. Place 1/3 the sauce on top of the noodles. Repeat layers of cheese/noodles/sauce 2 more times, and then top with the last 1/4 of cheeses. Pour whatever amount of remaining broth will fit down around the sides of the dish for the noodles to absorb. Bake covered for 45 minutes and then uncovered for 15 until hot and bubbly. I don't usually bother to cover it but hey, that's what the original recipe indicated. Keep an eye on it for the last 15 minutes or so to make sure it doesn't overcook, but sometimes cooking time will be a little longer than an hour. You can stab it with a fork to make sure the noodles are done. Take it out of the oven, let stand for 10 minutes (definitely wait that 10 minutes), and then eat. Delicious! It also freezes really well, and makes 6-8 servings.