Artichoke Spinach Lasagna

1 medium onion, chopped
4 cloves garlic, chopped
1 can vegetable broth
1 can artichoke hearts, drained and finely chopped
1 package frozen chopped spinach, thawed and drained
1 jar (16oz) alfredo sauce
lasagna noodles
3 cups shredded mozzarella cheese
1 package crumbled herb-and-garlic feta cheese (to be used on top)

1) Heat oven to 350, lightly grease 13x9x2 pan
2) Spray skillet with cooking spray, heat over medium heat. Cook onion and garlic in skillet about 3 minutes. Stir in broth. Heat to boiling. Stir in artichoke and spinach, reduce heat. Cover and simmer 5 minutes. Stir in Alfredo sauce.
3) Spread 1/4 of artichoke mixture in bottom of pan. Top with 3 lasgana noodles. Sprinkle with mozzarella cheese. Repeat layers 2 more times. Spread with remaining artichocke mixture, sprinkle with remaining mozzarella cheese. Sprinkle feta cheese on top.
4) Bake 40 minutes covered. Uncover and bake 15 more minutes.