Spinach Artichoke Lasagna

Combining traditional lasagna with the tasty flavors of spinach and artichoke, this Spinach Artichoke Lasagna is the perfect pasta dish for the whole family.

 8 oz Colavita Lasagne
 3 cups grated Mozzarella cheese
 ⅓ cup grated Parmesan cheese
For the Sauce:
 28 oz can Colavita Crushed Tomatoes
 1 tsp dried basil
 1 tsp dried oregano
 3 cloves garlic, minced
 1 tsp sugar
 1 tsp salt
 ½ tsp pepper
For the Spinach Artichoke Filling:
 15 oz ricotta cheese
 1 egg, lightly beaten
 ¼ cup fresh basil leaves
 1 jar Colavita Artichoke Hearts in EVOO
 2 oz fresh baby spinach
 Salt and pepper to taste

1

Preheat oven to 400 degrees. Grease a 9-inch square baking dish. Fill a 9x13 inch baking pan

2

with hot water and a splash of olive oil. Place the lasagna noodles in the pan to soak while you

3

prepare the sauce and filling.

4

In a large bowl, stir together all of the sauce ingredients until well combined. Set aside.

5

Place the ingredients for the spinach and artichoke filling in the bowl of a food processor and pulse several times until filling reaches desired consistency. You can leave it very chunky, or pulse until it is smooth.

6

To assemble the lasagna, place about ½ cup of the sauce in the bottom of the prepared pan.

7

Remove 3 of the noodles from the water and place over the sauce. Spread ½ of the spinach

8

artichoke mixture over the noodles, then top with 1 cup of sauce. Sprinkle with one cup of Mozzarella cheese.

9

Repeat twice, omitting the spinach artichoke filling on the last layer. Sprinkle the Parmesan cheese over top.

10

Cover the lasagna with aluminum foil sprayed with non-stick cooking spray and bake in the preheated oven for 35-40 minutes. Uncover and bake for 10-15 minutes m ore, or until cheese is golden brown and lasagna is bubbly. Let stand 10 minutes before serving.