From Cookie and Kate
Spinach Artichoke Lasagna
- Time
- 1 hr 10 min
- Makes
- 8
- Ingredients
- 17
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Ingredients
- 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
- 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, quartered if necessary
- 12 ounces baby spinach, preferably organic
- Freshly ground black pepper, to taste
- 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
Nutrition
- Calories
- 384 calories
- Fat
- 18.3 g
- Fiber
- 7.5 g
- Sugar
- 6.8 g
- Sodium
- 757.5 mg
- Protein
- 20.8 g
- Trans fat
- 0 g
- Cholesterol
- 38.1 mg
- Carbohydrate
- 39 g
- Saturated fat
- 7.1 g
As published by Cookie and Kate.
The method
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