This super easy vegetarian recipe is another version of my RV Lasagna – but very healthy! Perfect when you want something rich, savory and filling – but want to watch the fat. Using the calculations from the ingredients I used, a serving of this lasagna is only 255 calories with less than 12 milligrams of cholesterol. My recipe has sauce on the bottom and sauce poured over the top – no sauce in the middle.
8 ounce package frozen artichoke hearts, thawed and coarse chopped
10 ounce package frozen spinach, thawed and squeezed dry
3 stems fresh basil, chopped
½ teaspoon Kosher Salt
A few generous turns of the pepper mill
16 ounce carton of fat-free cottage cheese
8 sheets no-bake lasagna (I used Barilla Brand)
24-26 ounce jar Marinara Sauce (I used Lucini brand)
4 Tablespoons freshly grated Parmesan cheese
Lightly oil an 8×8-inch baking dish. Heat oven to 350°. In a medium bowl, mix together the chopped artichoke hearts, spinach, basil, salt and pepper. Blend well with a fork to break-up the spinach. Add the cottage cheese and stir well to blend.
Pour about 3/4 cup of marinara sauce to completely cover the bottom on the prepared baking dish. Top with two sheets of lasagna noodles. Place 1/3 of the cheese mixture evenly over the two sheets of pasta. Place two more sheets of pasta over the cheese mixture and spread another third of the cheese mixture over this layer; continue with one more layer, finally topping the last third of the cheese mixture with the last two sheets of lasagna. Pour the entire remaining jar of pasta sauce over the lasagna, using a spatula to completely coat the top layer of pasta, letting the sauce drip down the sides of the stacked casserole. Sprinkle the parmesan evenly over the top. Bake for 40-45 minutes, or until browned and bubbly. Remove from oven and let rest ten minutes before serving.