Instructions

• Preheat oven to 425 degrees Fahrenheit. Drain tomatoes in a sieve for a minute, then blend with basil, olive oil, garlic, salt, and pepper flakes until spreadable.
• Blend half of the cottage cheese in a food processor until smooth, then transfer to a mixing bowl.
• Warm olive oil in a skillet over medium heat, add onion and salt, cook until tender, then add garlic and cook until fragrant.
• Add artichokes and spinach to the skillet, cooking until spinach wilts and moisture reduces.
• Pulse the spinach artichoke mixture in the food processor, then mix it with the cottage cheese and season to taste.
• Spread half cup of tomato sauce in a baking dish, layer lasagna noodles, half spinach mixture, half cup sauce, and half cup cheese. Repeat layers, topping with remaining sauce and cheese.
• Cover with parchment or foil and bake for 18 minutes, uncover and rotate, bake for an additional 12 minutes until brown. Cool for 15 minutes before serving.