Spinach Artichoke Lasagna

Ingredients (17)

• 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
• 2 tablespoons olive oil
• 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 (simply omit for a classic spinach lasagna), 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