Spinach Artichoke Lasagna
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Diced Tomatoes: 1 can (28 ounces) diced tomatoes
- Basil: 1/4 cup roughly chopped fresh basil
- Garlic: 2 garlic cloves, pressed or minced
- Red Onion: 1 cup chopped red onion (about 1 smallish red onion)
- Garlic: 4 cloves garlic, pressed or minced
- Artichokes: 1 cup jarred or defrosted frozen artichokes, drained, quartered if necessary
- Black Pepper: Freshly ground black pepper, to taste
- Basil: Garnish: sprinkling of additional chopped fresh basil
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).
Visual cue
until the tomatoes have broken down to an easily spreadable consistency.
Step help
Watch for
until the tomatoes have broken down to an easily spreadable consistency.
Source
Spinach Artichoke Lasagna
References
This step uses
- 1 can (28 ounces) diced tomatoes
- 1/4 cup roughly chopped fresh basil
- 2 tablespoons olive oil
- 2 garlic cloves, pressed or minced
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 4 cloves garlic, pressed or minced
- Freshly ground black pepper, to taste
- Garnish: sprinkling of additional chopped fresh basil
Full ingredient reference
- 1 can (28 ounces) diced tomatoes
- 1/4 cup roughly chopped fresh basil
- 2 tablespoons olive oil
- 2 garlic cloves, pressed or minced
pressed or minced
- 1/2 teaspoon salt
- 1/4 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)
- 1/4 teaspoon salt
- 4 cloves garlic, pressed or minced
pressed or minced
- 1 cup jarred or defrosted frozen artichokes, drained, quartered if necessary
drained, quartered if necessary
- 12 ounces baby spinach, preferably organic
preferably organic
- Freshly ground black pepper, to taste
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