Spinach Artichoke Lasagna

Preheat oven to 425 degrees Fahrenheit. Drain excess juice from diced tomatoes through a sieve. Transfer drained tomatoes to a food processor. Add basil, olive oil, garlic, salt, and red pepper flakes. Pulse until spreadable. Transfer to a bowl (about 2 cups sauce).

Blend half of the cottage cheese in a food processor until smooth, about 1 minute. Transfer to a mixing bowl. Reserve food processor for later use.

In a skillet over medium heat, warm olive oil, add red onion and salt. Cook until tender and translucent, about 4-5 minutes. Add garlic, cook for 30 seconds.

Add artichokes and spinach to the skillet, cooking until spinach wilts, repeating with remaining spinach. Cook for about 12 minutes until moisture is reduced.

Transfer spinach artichoke mixture to the food processor, pulse until finely chopped. Transfer to the cottage cheese mixture, add remaining cottage cheese, mix well, and season with salt and pepper.

Spread ½ cup tomato sauce over the bottom of a 9-inch square baker. Layer three lasagna noodles, half of the spinach mixture, ½ cup tomato sauce, and ½ cup cheese.

Add three more noodles, the remaining spinach mixture, and ½ cup cheese (skip tomato sauce in this layer). Top with three more noodles, remaining tomato sauce, and 1 cup cheese.

Cover with parchment paper or aluminum foil (not touching cheese). Bake for 18 minutes, rotate, bake uncovered for 12 more minutes until top browns. Let cool for 15 minutes, garnish with basil, and slice.