Spinach Artichoke Lasagna

Serves: 8 Save

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