Spinach and artichoke is a classic combination that isn’t as heavy as some other meat-filled options. Around the holidays or any time, this lasagna makes a perfect meal for the meatless folks at the table and is satisfying enough for everyone else or, just make one of each to the please the crowd. The no-cook tomato sauce and no-boil noodles simplify the process.
1 can (28 oz.) Contadina® Chopped San Marzano Style Tomatoes
1 can (15 oz.) Contadina® Tomato Sauce
1/2 cup chopped fresh basil, divided, plus additional for sprinkling, if desired
1/4 cup plus 2 Tbsp. extra-virgin olive oil, divided
2 tsp. minced garlic
16oz part-skim ricotta cheese (about 2 cups)
1/2 cup grated Parmesan cheese
1 large egg
2 tsp. kosher salt, divided
1 can (14oz) Del Monte® Quartered Artichoke Hearts, well-drained and coarsely chopped
1 large yellow onion, diced
1 bag (1lb) baby spinach leaves
16 no-boil oven ready lasagna noodles
8 oz. log fresh mozzarella, cut into 1/4-inch-thick slices
Arrange an oven rack in the middle position and heat oven to 400°F. Spray a 13x9-inch baking pan with nonstick cooking spray. In a medium bowl, combine tomatoes, tomato sauce, 1/4 cup basil, 1/4 cup oil and garlic. Set aside. In a separate bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, egg, 1/2 tsp. salt and 1/4 cup basil. Set aside.
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add onion and 3/4 tsp. salt and cook 5 to 6 minutes just until tender. Transfer to a medium bowl and add chopped artichokes; set aside. Add 1 Tbsp. oil to skillet and heat over medium-high heat. Add spinach a few handfuls at a time, cooking each batch until just wilted before adding more, 4 to 5 minutes. Season with remaining 3/4 tsp. salt. Drain well in a strainer and stir into artichoke mixture.
Spread 1 cup tomato sauce on bottom of prepared pan. Arrange 4 lasagna noodles on top. Spread 1/3 of the ricotta mixture over noodles, followed by 1/3 of spinach mixture and 1 cup sauce. Repeat layering of noodles, ricotta mixture, spinach mixture and sauce 2 more times. Top with remaining 4 lasagna noodles. Spread remaining sauce over noodles, then arrange mozzarella slices evenly on top.
Lightly spray one side of foil and cover dish tightly; bake 35 minutes. Uncover and bake about 20 minutes longer, until cheese is lightly browned. Remove from oven. Let rest 5 to 10 minutes before serving. Sprinkle with additional chopped basil, if desired.