Name: Spinach Artichoke Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 to 12 servings
Ingredients: 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 DeLallo organic whole-wheat no-boil lasagna noodles; 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella; Garnish: sprinkling of additional chopped fresh basil