Ingredients
28oztomatoesdiced
¼cupfresh basilchopped
2tbspolive oil
2garlic clovespressed or minced
½tspsalt
¼tspred pepper flakes
2cupslow fat cottage cheese
2tbspolive oil
1cupchopped red onionabout 1 small red onion
¼tspsalt
4garlic clovespressed or minced
1cupartichokesdrained
12ozbaby spinachpreferably organic
freshly ground black pepperto taste
9lasagna noodlesno-boil
2cupsshredded fontina cheeseor low-moisture, part-skim mozzarella
fresh basilchopped, for garnish
Preparation
Preheat oven to 425 degrees Fahrenheit.
Pour the tomatoes into a mesh sieve or fine colander and let them drain off excess juice for a minute. Transfer drained tomatoes to the bowl of a food processor.
Add the basil, olive oil, garlic, salt, and pepper flakes. Pulse the mixture for about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later.
Rinse out the food processor and return it to the machine. Pour half of the cottage cheese into the processor and blend it for 1 minute until smooth. Transfer the mixture to a large mixing bowl.
Warm olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ tsp salt. Cook, stirring often, for about 4 to 5 minutes until the onion is tender and translucent.
Add the garlic and cook, stirring constantly, for about 30 seconds until fragrant.
Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently until the spinach has wilted. Repeat with remaining spinach.
Continue cooking for about 12 minutes, stirring frequently, until the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan.
Transfer the spinach artichoke mixture to the bowl of the food processor and pulse for about 12 to 15 times until the contents are finely chopped. Transfer the mixture to the bowl of whipped cottage cheese.
Top with remaining cottage cheese and mix well. Season to taste with salt and pepper.
Spread ½ cup tomato sauce evenly over the bottom of an 8×8 or 9×9-inch square baking pan.
Layer three lasagna noodles on top, overlapping their edges as necessary. Spread half of the spinach mixture evenly over the noodles.
Top with ½ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top.
Top with three more noodles, then spread the remaining tomato sauce over the top so the noodles are evenly covered. Sprinkle evenly with 1 cup shredded cheese.
Wrap the lasagna with a layer of parchment paper over the top. Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180 degrees, and continue cooking for about 12 more minutes, until the top is turning spotty brown.
Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.
