Spinach Artichoke Lasagna

cookieandkate.com

Doodlemom

Tomato sauce (or substitute 2 cups prepared marinara sauce)

1 can (28 ounces) diced tomatoes

¼ cup roughly chopped fresh basil

2 tablespoons olive oil

2 garlic cloves, pressed or minced

½ teaspoon salt

¼ teaspoon red pepper flakes

Spinach artichoke mixture

2 cups (16 ounces) low fat cottage cheese

2 tablespoons olive oil

1 cup chopped red onion (about 1 smallish red onion)

¼ 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

subheading: Remaining lasagna ingredients:

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 at cookieandkate.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer