Spinach Artichoke Lasagna
If you want to add more lacto ovo vegetarian recipes to your recipe box, Spinach Artichoke Lasagna might be a recipe you should try. This side dish has 235 calories, 14g of protein, and 6g of fat per serving. This recipe serves 12 and costs $1.77 per serving. A mixture of artichokes, salt, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. 670 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. It is brought to you by Cookie and Kate. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Overall, this recipe earns an excellent spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: spinach artichoke lasagna, Artichoke-Spinach Lasagna, and Spinach Artichoke Lasagna.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
12 ounces baby spinach, preferably organic
Garnish: sprinkling of additional chopped fresh basil
Freshly ground black pepper, to taste
1 can (28 ounces) diced tomatoes
¼ cup roughly chopped fresh basil
4 cloves garlic, pressed or minced
2 garlic cloves, pressed or minced
2 cups (16 ounces) low fat cottage cheese
2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
2 tablespoons olive oil
9 DeLallo organic whole-wheat no-boil lasagna noodles
1 cup chopped red onion (about 1 smallish red onion)
¼ teaspoon red pepper flakes
¼ teaspoon salt
½ teaspoon salt
Tomato sauce (or substitute 2 cups prepared marinara sauce)
Equipment:
colander
sieve
oven
food processor
bowl
mixing bowl
frying pan
baking paper
aluminum foil
Cooking instruction summary:
Instructions 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). 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 youll need it later. Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and 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. 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. Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not pured!), 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 its lasagna assembly time! Spread cup tomato sauce evenly over the bottom of an 8-by-8 or 9-by-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 cup tomato sauce, then sprinkle cup shredded cheese on top. Top with three more noodles, followed by the remaining spinach mixture. Sprinkle cup shredded cheese on top. (Were 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. Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but dont 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.
Step by step:
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.
2. Transfer drained tomatoes to the bowl of a food processor.
3. 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.
4. Pour the mixture into a bowl for later (you should have about 2 cups sauce).
5. Rinse out the food processor and return it to the machine.
6. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute.
7. 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 youll need it later.
8. Warm 2 tablespoons olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped onion and teaspoon salt. Cook, stirring often, until the onion is tender and translucent, about 4 to 5 minutes.
9. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
10. 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.
11. Transfer the spinach artichoke mixture to the bowl of the food processor and pulse until the contents are finely chopped (but not pured!), about 12 to 15 times.
12. 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 its lasagna assembly time!
13. Spread cup tomato sauce evenly over the bottom of an 8-by-8 or 9-by-9 inch square baker. Layer three lasagna noodles on top, overlapping their edges as necessary.
14. Spread half of the spinach mixture evenly over the noodles. Top with cup tomato sauce, then sprinkle cup shredded cheese on top.
15. Top with three more noodles, followed by the remaining spinach mixture. Sprinkle cup shredded cheese on top. (Were 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.
16. Wrap the lasagna with a layer of parchment paper over the top (or cover tightly with aluminum foil, but dont let the foil touch the cheese).
17. 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.
18. Remove from oven and let the lasagna cool for 15 minutes before sprinkling with chopped basil and slicing.
Nutrition Information:
covered percent of daily need
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