Spinach Artichoke Lasagna Recipe

Spinach Artichoke Lasagna Recipe

If you are a fan of spinach artichoke dip, you must try this irresistible dip! If you crave that uniquely rich taste of the restaurant classic appetizer, you simply cannot go wrong by making this sensational main dish recipe.

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Ingredients

  • 2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
  • 9 DeLallo organic whole-wheat no-boil lasagna noodles
  • Tomato sauce (or substitute 2 cups prepared marinara sauce)
  • ¼ cup roughly chopped fresh basil
  • 1 can (28 ounces) diced tomatoes
  • 2 garlic cloves, pressed or minced
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 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)
  • 4 cloves garlic, pressed or minced
  • ¼ teaspoon salt
  • 1 cup jarred or defrosted frozen artichokes, drained (simply omit for a classic spinach lasagna), quartered if necessary
  • 12 ounces baby spinach, preferably organic
  • Freshly ground black pepper, to taste
  • Remaining lasagna ingredients
  • Garnish: sprinkling of additional chopped fresh basil

Directions

Want to see the entire recipe? Click here Published April 03, 2015.

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