Artichoke and Spinach Lasagna

I made this lasagna the other day. It was pretty good, but next time I will omit the feta cheese. The artichokes gave it enough zing; it didn't need any more flavor. I also cooked my lasagna longer than it said because i used whole wheat noodles and wanted to make sure they were soft.

9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 oz) can vegetable broth
1 T. chopped fresh rosemary
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 oz) jar tomato pasta sauce
3 c. shredded mozzarella cheese
1 (4 oz) package herb and garlic feta

Preheat oven to 350. Spray a 9x13 baking dish with cooking spray. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 uncooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on tip.

Bake, covered, for 40-60 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.