Spinach Artichoke Lasagna
We have a healthy vegetarian spinach artichoke lasagna next! This dish includes a homemade tomato sauce.
Ingredients
- 1 can (28 oz.) diced tomatoes, drained
- 1/4 cup chopped fresh basil
- 4 Tbsp. olive oil, divided
- 6 cloves garlic, minced, divided
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 2 cups low-fat cottage cheese, divided
- 1 cup chopped red onion
- 1 cup artichokes, drained and chopped
- 1 (12 oz.) package spinach, roughly chopped
- 9 lasagna noodles
- 2 cups shredded Fontina or Mozzarella cheese
Instructions
- Preheat oven to 425º.
- Add tomatoes, basil, 2 tablespoons olive oil, 2 cloves garlic, salt and pepper flakes to food processor. Pulse mixture, until tomatoes have broken down to a spreadable consistency. Pour mixture into a bowl and set aside.
- Rinse out food processor. Pour 1 cup cottage cheese into processor and blend until smooth. Transfer to a large mixing bowl. Warm 2 tablespoons olive oil in a large skillet over medium heat. Add onion. Cook for 4 to 5 minutes. Add remaining garlic, stirring for about 30 seconds, until fragrant. Add artichoke and spinach, tossing frequently, until spinach has wilted. Continue cooking for 12 minutes. Transfer mixture to bowl of cottage cheese. Top with remaining cottage cheese and mix well.
- Spread 1/2 cup tomato sauce on bottom of a 9 x 13-inch baking dish. Layer three lasagna noodles on top. Spread half spinach mixture overtop. Top with 1/2 cup tomato sauce, then 1/2 cup shredded cheese. Top with three more noodles and continue to repeat layers ending with shredded cheese. Cover with aluminum foil and bake for 18 minutes, remove cover and continue cooking for about 12 minutes.
