Ingredients
1 box no-boil lasagna noodles
6 cups fresh spinach, chopped
1 (14 oz) can artichokes, drained and chopped
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon dried basil
1 (15 oz) container ricotta
3 cups mozzarella cheese, grated and divided
1 cup Parmesan cheese, grated and divided
Kosher salt and freshly ground black pepper, to taste
Preparation
Preheat oven to 375°F and grease a 9×13-inch baking dish with nonstick spray.
Fill a large bowl with hot water, and place noodles in to let them soak and soften slightly, 3-5 minutes.
In a small skillet, heat the olive oil over medium-high heat. Add artichokes, season with salt and pepper, and cook until golden brown. Add garlic and cook 1 minute more. Remove from heat.
In the bowl of a food processor, combine the ricotta, basil, 1/2 cup mozzarella, 1/2 cup Parmesan, and 1/4 of the cooked artichoke mixture and process until smooth.
Spread a small amount of the ricotta mixture in the bottom of the baking dish and top with a layer of lasagna noodles.
Layer noodles with 1/4 of the remaining ricotta mixture, followed by 1/3 of the artichokes and spinach, and 1/4 of the mozzarella and parmesan. Repeat twice and top final layer of noodles with remaining ricotta mixture and mozzarella and parmesan.
Cover tightly with foil and bake for 35 minutes. Uncover and bake until top is golden brown and bubbly, about 20 minutes more.
Let cool 5 minutes before serving. Enjoy!