In a mixing bowl, combine the ricotta, cottage cheese
, egg, Parmesan and spinach; season with salt and pepper.
In a 12-inch deep skillet, heat the olive oil
over medium-high heat, then brown the sausage
. Remove 1/3 sausage from the skillet to a paper towel lined plate.
Add 1 cup of the tomato sauce to the skillet and stir to combine with the sausage. On your cutting board, place 2 lasagna noodles
side by side and use a spatula
to cover them with 1/3 of the ricotta mixture. Using a larger spatula, transfer noodles to the center of the skillet. Scatter 1/3 of the artichokes
on top, season with salt and pepper and top with 1/3 of the mozzarella. Add 1 cup of the tomato sauce
and the 1/3 of the sausage. Repeat the layers 2 more times. Finish by tearing the remaining mozzarella slices and placing it on top along with the remaining sauce. Cover, adjust the heat, and simmer
until the lasagna is cooked through and the cheese is bubbly, about 30 minutes.
Meanwhile, preheat the broiler. After the lasagna has cooked through, place the skillet under the broiler for 2 to 3 minutes, until the cheese is golden brown and crispy around the edges.
Garnish with additional Parmesan cheese
and basil before serving.