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SPINACH & ARTICHOKE LASAGNA

Active Time : 30 minutes
Total Time : 1 1/2 hours
Serves : 12 servings
INGREDIENTS
  • 12 lasagna noodles
  • 1 tablespoon 100% pure olive oil
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 16 ounce package frozen chopped spinach thawed, well drained
  • 1 14 ounce can small whole artichoke hearts drained, chopped
  • 1 24 ounce container cottage cheese
  • 1 cup fancy shredded Italian style Parmesan cheese divided
  • 1 large egg beaten
  • 2 15 ounce jars creamy Alfredo pasta sauce
  • 3 cups shredded mozzarella cheese
DIRECTIONS

Prepare noodles according to package directions. Set aside.

In large skillet, heat oil over medium heat. Add onions and garlic; salt and pepper to taste. Sauté 2 minutes. Add spinach; continue sautéing until liquid is evaporated. Stir in artichoke hearts.

In large bowl, combine cottage cheese, ½ cup Parmesan cheese and egg; salt and pepper to taste. Evenly spread ½ cup Alfredo sauce in bottom of a greased 13x9-inch baking dish. Top with 4 lasagna noodles, ½ cottage cheese, ½ spinach mixture, 1/3 remaining Alfredo sauce and 1/3 mozzarella cheese. Repeat layers finishing with noodles, Alfredo sauce, mozzarella cheese and remaining ½ cup Parmesan cheese.

Bake, covered, in a preheated 375°F oven 30 minutes. Remove cover; continue baking 15-20 minutes or until golden brown and bubbly. Let stand 15 minutes before serving.