Lasagna Florentine With Sun-Dried Tomato Marinara

Ingredients

Sun Dried Tomato Marinara Sauce

• 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

Lasagna

• 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

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.

4. 4

   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.

5. 5

   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.

6. 6

   End with a layer of noodles topped off with remaining sauce and grated cheese.

7. 7

   Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving.

8. 8

   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.