Sun Dried Tomato Marinara Sauce Recipes

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LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA



Lasagna Florentine With Sun-Dried Tomato Marinara image

I participated in RSC #11 and after the recipes had posted and the cooking was underway, this idea came to me. The 5 ingredients used from RSC are: sun-dried tomatoes, white wine, Asiago cheese, egg and spinach. Hope you enjoy as much as we do.

Provided by PaulaG

Categories     One Dish Meal

Time 1h39m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrot
3 garlic cloves, minced
2 (14 1/2 ounce) cans chopped tomatoes
4 ounces sun-dried tomatoes, not oil packed
1/3 cup dry white wine
1 teaspoon fennel seed
1 1/2 teaspoons dried basil
salt and pepper
9 lasagna noodles, cooked
2 cups cream-style cottage cheese
1 egg
1/4 teaspoon grated nutmeg
2 tablespoons dried parsley flakes
salt and pepper
3/4 cup asiago cheese, grated, divided
3/4 lb mozzarella cheese, sliced
1 (10 ounce) package frozen spinach, defrosted and well drained

Steps:

  • For the marinara sauce, heat the olive in oil in a large sauce pan; saute the onion, celery, carrot and garlic in hot oil for 15 minutes over medium heat, stirring occasionally.
  • Stir in the dried tomatoes, canned tomatoes, wine, fennel seeds and dried basil; reduce heat to simmer and cook uncovered until slightly reduced; approximately 20 to 30 minutes.
  • Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.
  • For the lasagna, place the cottage cheese, egg, nutmeg, parsley flakes and salt/pepper to taste in small mixer bowl, mix until curds begin to break down and mixture is combined well; stir in 1/4 cup of the grated Asiago cheese.
  • To assemble the lasagna, spray a 13x9 inch pan with non-stick cooking spray, place 1/2 cup sauce in bottom of pan, top with 3 cooked and lightly towel dried lasagna noodles, top with 1/2 of the cottage cheese mixture, 1/3 of the sauce, half the mozzarella cheese, half of the spinach and sprinkle generously with a third portion of the grated Asiago cheese, repeat layer 1 time.
  • End with a layer of noodles topped off with remaining sauce and grated cheese.
  • Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving.
  • This can be assembled ahead and refrigerated until ready to cook; if refrigerated please allow an additional 15 to 20 minutes for the lasagna to cook through.

Nutrition Facts : Calories 388, Fat 15.6, SaturatedFat 7.8, Cholesterol 67.9, Sodium 835.1, Carbohydrate 38, Fiber 5.7, Sugar 10.5, Protein 25

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