Spinach Artichoke Lasagna Recipe

Fresh spinach, jarred artichokes, and the simplest homemade tomato sauce make this vegetarian spinach lasagna healthy. The next day lasagna tastes better!  

Tomato sauce (or substitute 2 cups prepared marinara sauce) – 1 can (28 ounces) diced tomatoe – ¼ cup roughly chopped fresh basil – 2 tablespoons olive oil – 2 garlic cloves, pressed or minced – ½ teaspoon salt – ¼ teaspoon red pepper flake 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 Remaining lasagna ingredient – 9 no-boil lasagna noodle – 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella – Garnish: sprinkling of additional chopped fresh basil

Ingredient

Direction

Heat oven to 425°F. For the tomato sauce, drain the tomatoes in a mesh sieve or fine colander for a minute. Put drained tomatoes in a food processor. 

Green Blob

1

Yellow Wavy Line

Basil, olive oil, garlic, salt, and pepper flakes. Pulse the mixture 10 times until the tomatoes are spreadable. Pour the sauce into a bowl for later (2 cups).

Green Blob

2

Yellow Wavy Line

Clean and return the food processor. Blend half the cottage cheese (1 cup) in the processor for 1 minute. Put the mixture in a big bowl. 

Green Blob

3

Yellow Wavy Line

You'll need the food processor bowl later, so don't rinse it out. Medium-heat 2 tablespoons olive oil in a large skillet. After oil shimmers, add chopped onion and ¼ teaspoon salt. 

Green Blob

4

Yellow Wavy Line

Stir frequently for 4–5 minutes to soften onion. 30-second garlic fragrance. Saute artichoke and several large handfuls of spinach. Stir spinach often to wilt. Reuse spinach.  

Green Blob

5

Yellow Wavy Line

For another 12 minutes, keep cooking and stirring often, until the spinach has shrunk a lot and there is almost no liquid left in the pan.

Green Blob

6

Yellow Wavy Line

Pulse 12–15 times in the food processor to finely chop spinach artichoke. Fill whipped cottage cheese bowl with ingredients. Stir in remaining cottage cheese. Salt and pepper to taste. 

Green Blob

7

Yellow Wavy Line

Build lasagna! Place ½ cup tomato sauce on the bottom of a 9-inch square baker. Lay three lasagna noodles. Spinach-half noodles. Add ½ cup tomato sauce and shredded cheese. 

Green Blob

8

Yellow Wavy Line

Three noodles and spinach remnants. Add ½ cup shredded cheese. This layer is tomato-free. Add three more noodles and tomato sauce. Shred 1 cup cheese evenly. 

Green Blob

9

Yellow Wavy Line

Paper-line lasagna. Uncover the pan after 18 minutes, rotate 180 degrees, and cook for 12 more minutes until spotty brown. Sprinkle basil and slice lasagna after 15 minutes. 

Green Blob

10

Yellow Wavy Line

Covered and chilled, leftovers will stay good for up to 4 days. If you need to, add a little salt or lemon juice to leftovers to wake them up. 

Green Blob

11

Yellow Wavy Line

Mediterranean Bean Salad Recipe 

Also See