Can I make this lasagna ahead of time?

Yes, this recipe tastes even better the next day. Assemble completely, cover, and refrigerate up to 24 hours before baking, or freeze for up to 3 months.

Can I use fresh tomatoes instead of canned?

You can substitute 3–4 cups fresh diced tomatoes for the 28-ounce can, but canned tomatoes provide more consistent flavor and acidity.

What can I use instead of cottage cheese?

Ricotta cheese is the best substitute (same amount). You can also use part-skim mozzarella mixed with a small amount of cream cheese for creaminess.

How do I know when the lasagna is done?

Bake until the edges bubble and the top is lightly golden. A knife inserted into the center should come out warm with no cold spots.

How many servings does this make?

One 9-inch square lasagna yields 8 to 9 servings, depending on portion size.

Spinach Artichoke Lasagna (Vegetarian)

Name: Spinach Artichoke Lasagna (Vegetarian)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Italian
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

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Spinach Artichoke Lasagna (Vegetarian) | CookOS

Instructions

1
Preheat oven to 425 degrees Fahrenheit. To prepare the tomato sauce, first 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 about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have about 2 cups sauce).
2
Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.
3
Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and ¼ teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
4
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.
5
Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not puréed!), about 12 to 15 times. 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. Now it’s lasagna assembly time!
6
Spread ½ cup tomato sauce evenly over the bottom of a 9-inch square baker. 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.
7
Top with three more noodles, followed by the remaining spinach mixture. Sprinkle ½ cup shredded cheese on top. (We’re skipping the tomato sauce in this layer.) 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.
8
Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but don’t let the foil touch the cheese). 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.