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/