Heat oven to 350°F.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Spray 12-inch skillet with cooking spray; heat over medium-high heat.
Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender.
Stir in broth and rosemary.
Heat to boiling.
Stir in artichokes and spinach; reduce heat.
Cover; simmer 5 minutes.
Stir in pasta sauce.
Spread one-fourth of the artichoke mixture in bottom of baking dish.
Top with 3 noodles.
Sprinkle with ¾ cup of the mozzarella cheese.
Repeat layers twice.
Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese.
Sprinkle with feta cheese.
Cover with foil.
Bake 40 minutes.
Uncover; bake about 15 minutes longer or until noodles are tender and lasagna is bubbly.
Let stand 10 to 15 minutes before cutting.
Garnish with rosemary sprigs and lemon wedges.
1 Serving: Calories 520