My Favorite Lasagna- vegetarian or with meat

I came up with this lasagna recipe by combining two very yummy lasagna recipes. 

https://www.allrecipes.com/recipe/22729/spinach-lasagna-iii/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

https://www.allrecipes.com/recipe/20082/artichoke-spinach-lasagna/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%203

Prep time 30 minutes-1 hour, Preparing ahead of time gives the oven ready noodles even more time to soften. The day before works great but this will still turn out without making it ahead of time.
Cook time 1 hour
Serves 8-12

Ingredients

1 Box 12 oz. Oven Ready lasagna noodles

2-3 Tlbs butter or 2 Tlbs Olive Oil or half of each

1 onion, chopped (you can use frozen chopped onion, maybe a cup??)

4 cloves garlic, chopped (I used 2 tsp of minced garlic from the jar)

MEAT OPTION: Brown 1 lb or ground beef or sausage or turkey at this point with the mushrooms then drain grease.

1 cup or so of chopped mushrooms

1 (14.5 ounce) can vegetable broth (you could also substitute the veg. broth with the artichoke heart juice plus a little water and a chicken bouillon cube)

1 tablespoon chopped fresh rosemary

1 (14 ounce) can marinated artichoke hearts, drained and chopped

4 cups fresh chopped spinach

1 (28 oz) jar of favorite pasta sauce (I used Ragu Garden Style and another kind)

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1 1/2-2 cups Daisy 2% cottage cheese

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil leaves

1/2 teaspoon ground black pepper

1 egg

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1/3-2/3 cup Romano Cheese

Option for on top would be 1 (4 oz) pkg herb and garlic feta, crumbled (I haven't tried this option yet but it sounds good) instead of Mozz. cheese on top

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Heat your oil and or butter medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
Stir in mushrooms and saute for a couple minutes (if using meat, cook meat and mushrooms together with the sauteed onion and garlic and then drain the grease).
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.

Cheese mixture: Combine cottage cheese, Romano cheese, salt, oregano, basil, pepper, and egg in a bowl.

Spread 1/4 of the artichoke sauce mixture in the bottom of the prepared baking dish.

Lay lasagna noodles (almost 4) to fit in bottom of a 9x13 inch baking dish.

Spread artichoke sauce mixture over noodles.

Spread 1/4 cheese mixture over artichoke sauce mixture.

Sprinkle 1/3 cup Parmesan cheese over that and then about 1 cup (or more if you like more like I do) of Mozzarella cheese over that.

Repeat layers (probably 2 more times) with noodles then artichoke sauce mixture, cheese mixture, Parmesan cheese then mozzarella cheese. End layers with the topping of mozzarella cheese or end with feta cheese if using that.


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