Spinach and Artichoke Lasagna

This is one of my favorite recipes. I've made it more times than I can count, but I'm always making small modifications. The basics are always the same, spinach and artichoke, but sometimes I'll add olives, or use red onions instead of yellow.

8 sheets lasagna

2 cans crushed tomatoes

1 tbs tomato paste

250 grams spinach

250 grams artichoke hearts drained, quartered or roughly chopped, liquid reserved

250 grams shredded mozzerella

1 cup cottage cheese, drained

1 red/yellow onion, diced

2-3 cloves garlic, crushed

olive oil

1 tbs each rosemary, thyme, oregano, basil (or whatever you have/like)

salt, pepper, crushed chilli pepper (optional)

parmesan cheese, grated

1. Heat olive oil in a skillet. Add the garlic and onion, spices and cook until softened and fragrant.

2. Add the artichoke hearts and spinach and and cook until softened.

3. Add tomatoes to the skillet, turn the heat down to low, and simmer for as long as you have time for, with the lid on, stirring occassionally. The longer the more flavor infuses. If the mixture thickens too much, add some of the reserved liquid from the can of artichokes.

4. Layer a small amount of the sauce on the casserole dish, then two of the lasagna sheets, a quarter of the sauce, a quarter of the mozzerella, a quarter of the cottage cheese, and repeat, until the everything is used. Sprinkle with parmesan.

5. Bake for 30 minutes uncovered at 175C, and then another 15 minutes covered with aluminum foil.

6. Let cool for several minutes before cutting and serving.

Serves 6 (a large casserole dish full)