Prep time 30 minutes

Cook time 1 hour 10 minutes


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

1 lb. part-skim ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

2 tsp. kosher salt, divided

1 lb. frozen quartered artichoke hearts or 1 lb. butternut squash cubes, cut into 1/2-inch pieces

1 large yellow onion, diced

2 bags (1 lb. each) spinach leaves (not baby spinach)

16 no-boil lasagna noodles

8 oz. log fresh mozzarella, cut into 1/4-inch-thick slices


  1. 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, basil, 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.

  2. Place artichoke hearts or butternut squash in a microwave-safe bowl. Cover and microwave on high until tender, about 3 minutes for artichoke hearts or 5 to 6 minutes for butternut squash, stirring once halfway through cooking. Drain in a strainer and return to bowl. Set aside.

  3. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add onion and 3/4 tsp. salt and cook until just tender, about 6 minutes. Transfer to bowl with artichokes or squash. Add 1 Tbsp. oil to skillet and return 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 or squash mixture.

  4. 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.

  5. Cover tightly with foil and bake 35 minutes. Uncover and bake 15 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.

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