Spinach Artichoke Lasagna
Ingredients
Tomato Sauce
-
1
can
diced tomatoes (28 ounces)
-
¼
cup
fresh basil, roughly chopped
-
2
tablespoons
olive oil
-
2
cloves
garlic, pressed or minced
-
½
teaspoon
salt
-
¼
teaspoon
red pepper flakes
Spinach Artichoke Mixture
-
2
cups
low fat cottage cheese
-
2
tablespoons
olive oil
-
1
cup
chopped red onion
-
¼
teaspoon
salt
-
4
cloves
garlic, pressed or minced
-
1
cup
jarred or defrosted frozen artichokes, drained
-
12
ounces
baby spinach
-
to taste
freshly ground black pepper
Remaining Lasagna Ingredients
-
9
no-boil lasagna noodles
-
2
cups
shredded fontina cheese or low-moisture, part-skim mozzarella
-
to taste
additional chopped fresh basil for garnish
Instructions
- Preheat the oven to 425°F.
- Drain the diced tomatoes and blend them with basil, olive oil, garlic, salt, and red pepper flakes until spreadable.
- Blend half of the cottage cheese until smooth and set aside.
- In a skillet, heat olive oil and sauté onion and salt until translucent, then add garlic.
- Add artichokes and spinach to the skillet, cooking until wilted and moisture is reduced.
- Pulse the spinach artichoke mixture in a food processor until finely chopped, then mix with the cottage cheese.
- In a baking dish, layer with tomato sauce, lasagna noodles, spinach mixture, and cheese, repeating the layers.
- Cover with parchment or foil and bake for 18 minutes, then remove the cover and bake for another 12 minutes until brown.
- Let cool for 15 minutes before serving, garnished with basil.
Nutrition Facts (estimated)
Servings
8 to 12
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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