Like every recipe, I considered this a base and since some people said the lasagna was flat and water I made some changes (still gets 5 stars though :D). I normally make "World's Best Lasagna--which is also fantastic, but I wanted a change of pace, so here we go. First, I doubled the onion and garlic and sauteed in olive oil, I didn't have fresh rosemary so I threw in dried rosemary and basil. I added TWO cans of artichokes and TWO packages of thawed, drained frozen spinach and left out the veggie broth but salted to compensate. I used a vodka creme sauce, rinsed the jar, then added another half jar of tomato basil sauce, and finally threw in 8 oz creme cheese. This gives the mixture a gorgeous orange color and thick texture that is tempting to eat as is. For assembly, I used enough of the mixture to cover the bottom and then 4 al dente noodles oriented length wise in the 13x9 pan and half of one perpendicular to the rest at the end for complete coverage. I then added about 1/3 of the ricotta mixture which I doubled and spiced with italian herbs and salt. This was covered with a light layer of shredded mozzarella and then then 1/3-1/2 the spinach artichoke mixture. These layers were repeated and then I topped it with one more layer of noodles and whatever was left plus around 6 ounces of Feta. With the additions and alterations, the lasagna was taller than the 9x13 so I oiled the foil to prevent cheese stick-age. The result is about 10 servings and it reheats wonderfully
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Like every recipe, I considered this a base and since some people said the lasagna was flat...