Pour half of the ricotta cheese in the kitchen aid bowl and blend until smooth. Transfer the mixture to a large mixing bowl, set aside
Heath up 2 tbsp olive oil a large skillet over medium heat. Once the oil is shimmering, add the chopped red onion and salt. Fry the onion while stirring often, until the onion is translucent. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Add the artichoke to the skillet, then add a few large handfuls of spinach. Cook, stirring and tossing frequently, until the spinach has wilted. Repeat with remaining spinach until all the spinach has dramatically reduced in volume and very little moisture remains in the bottom of the pan. Season with pepper and salt.
Transfer the spinach and artichoke to the bowl of the kitchen aid and pulse until both finely chopped (but not puréed). Transfer the mixture to the bowl of whipped ricotta cheese. Top with remaining ricotta cheese and mix well. Season to taste with salt and pepper. Now it’s time to assemble the lasagna!