Spinach Artichoke Lasagna

Ingredients

• 1 can (28 oz) diced tomatoes
• 0.25 cup fresh basil — chopped
• 2 tablespoons olive oil
• 2 cloves garlic — pressed or minced
• 0.5 teaspoon salt
• 0.25 teaspoon red pepper flakes
• 2 cups low fat cottage cheese — 16 oz
• 2 tablespoons olive oil
• 1 cup red onion — chopped
• 0.25 teaspoon salt
• 4 cloves garlic — pressed or minced
• 1 cup artichokes — jarred or defrosted frozen, drained, quartered if necessary
• 12 ounces baby spinach — preferably organic
• 0 to taste black pepper — freshly ground
• 9 noodles no-boil lasagna noodles
• 2 cups shredded fontina cheese — or low-moisture, part-skim mozzarella (5 oz)
• 0 to taste fresh basil — chopped, for garnish

Method

1. Preheat oven to 425 degrees Fahrenheit.
2. Prepare the tomato sauce: Drain diced tomatoes, then transfer to food processor. Add basil, olive oil, garlic, salt, and red pepper flakes. Pulse about 10 times until spreadable. Set aside.
3. Rinse food processor. Pour half of the cottage cheese (1 cup) into processor and blend until smooth, about 1 minute. Transfer to large mixing bowl. ⏱ 1 min timer
4. Warm 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and 1/4 teaspoon salt. Cook, stirring often, until tender and translucent, about 4 to 5 minutes. ⏱ 5 min timer
5. Add 4 cloves garlic (pressed or minced) and cook, stirring constantly, until fragrant, about 30 seconds. ⏱ 1 min timer
6. Add artichokes and a few handfuls of spinach. Cook, stirring, until wilted. Repeat with remaining spinach. Continue cooking until very little moisture remains, about 12 minutes. ⏱ 12 min timer
7. Transfer spinach mixture to food processor and pulse until finely chopped (12 to 15 times). Transfer to bowl with whipped cottage cheese. Add remaining cottage cheese and mix well. Season with salt and pepper.
8. Assemble lasagna: Spread 1/2 cup tomato sauce in bottom of 9-inch square baker. Layer 3 no-boil lasagna noodles, overlapping edges. Spread half of spinach mixture evenly over noodles. Top with 1/2 cup tomato sauce and sprinkle 1/2 cup shredded cheese.
9. Top with 3 more noodles, then remaining spinach mixture. Sprinkle 1/2 cup cheese on top (skip sauce).
10. Top with final 3 noodles, spread remaining tomato sauce over top, and sprinkle with 1 cup cheese.
11. Cover with parchment paper or foil. Bake for 18 minutes. ⏱ 18 min timer
12. Remove cover, rotate pan, and continue baking for 12 more minutes until top is spotty brown. ⏱ 12 min timer
13. Remove from oven and let cool for 15 minutes. ⏱ 15 min timer
14. Sprinkle with chopped fresh basil, slice, and serve.

Notes