
Spinach Artichoke Lasagna
Ingredients (17)
- 1 can (28 ounces) diced tomatoes
- 1/4 cup roughly chopped fresh basil
- 2 tablespoons olive oil
- 2 garlic cloves, pressed or minced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 cups (16 ounces) low fat cottage cheese
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 smallish red onion)
- 1/4 teaspoon salt
- 4 cloves garlic, pressed or minced
- 1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
- 12 ounces baby spinach, preferably organic
- Freshly ground black pepper, to taste
- 9 no-boil lasagna noodles
- 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
- Garnish: sprinkling of additional chopped fresh basil
Directions
Learn how to make this recipe at Cookie and Kate