Cookie and Kate · by Cookie and Kate★ 5.0
Spinach Artichoke Lasagna
NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 31%
CARBS 30G44% OF CAL
3G FIBER6G SUGAR21G OTHER
FAT 11G34% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian lasagna layering fresh spinach, artichokes, and a simple homemade tomato sauce with cottage cheese filling. It tastes better the next day and yields eight generous servings.
mainitalianpastacasserole⚙️ food processor🍳 skillet🔥 ovenvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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 cups (16 ounces) low fat cottage cheese
- 1 cup chopped red onion (about 1 smallish red onion)
- 1/4 teaspoon salt
- 4 cloves garlic, pressed or minced
- 1 cup jarred or defrosted frozen artichokes, drained, quartered if necessary
- 12 ounces baby spinach, preferably organic
- Freshly ground black pepper, 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
At a glance
PER SERVING · TIME 70M
CAL 14%·PRO 31%
CARBS 30G44% OF CAL
3G FIBER6G SUGAR21G OTHER
FAT 11G34% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 867mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 339mg
- Calcium
- 215mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 867MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.