Spinach Artichoke Lasagna

cookieandkate.com

Kathy Krauss

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

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