Tomato sauce (or substitute 2 cups prepared marinara sauce)
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
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)
¼ teaspoon salt
4 cloves garlic, pressed or minced
1 cup jarred or defrosted frozen artichokes (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
9 DeLallo organic whole-wheat no-boil lasagna noodles
2 cups (5 ounces) shredded fontina cheese or low-moisture, part-skim mozzarella
Garnish: sprinkling of additional chopped fresh basil