Spinach Artichoke Lasagna
I wanted to try a new lasagna and this was a good one. I left the artichokes out, but it was still tasty. This gets a 7 and the recipe came from cookieandkate.com.
Tomato 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 I left these out
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 I left this out
- 12 ounces baby spinach, preferably organic
- Freshly ground black pepper, to taste
Remaining lasagna ingredients
- 9 DeLallo organic whole-wheat no-boil lasagna noodles I used regular lasagna noodles
- 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
- Garnish: sprinkling of additional chopped fresh basil
Here's the link to the instructions: http://cookieandkate.com/2015/spinach-artichoke-lasagna-recipe/
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