Lasagna Florentine With Sun Dried Tomato Marinara

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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.

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Steps

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For the marinara sauce , heat the olive in oil in a large sauce pan.

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Saute the onion , celery , carrot and garlic in hot oil for 15 minutes over medium heat , stirring occasionally.

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Stir in the dried tomatoes , canned tomatoes , wine , fennel seeds and dried basil.

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Reduce heat to simmer and cook uncovered until slightly reduced.

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Approximately 20 to 30 minutes.

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

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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.

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Stir in 1 / 4 cup of the grated asiago cheese.

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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 .

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Ingredients

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olive oil, onion, celery, carrot, garlic cloves, chopped tomatoes, sun-dried tomatoes, dry white wine, fennel seed, dried basil, salt and pepper, lasagna noodles, cream-style cottage cheese, egg, nutmeg, dried parsley flakes, asiago cheese, mozzarella cheese, frozen spinach