Prep 30 mins
Cook 1 hr 9 mins
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.
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
- 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
- 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.
This is a great recipe with wonderful blend of vegetables and cheese. I made the sauce in advance as a trial and it didn't look like it would be enough for a Lasagna this size.I kept the sauce and made another batch and wound up using both batches and it was't too much. SO WARNING Double the Marinara
Wonderful ! This was straightforward enough to make and very tasty. DH 's view was that it was a rather good but not quite up to some of the other lasagna's I have made in the past, so here we strike a classic Zaar problem: too many good recipes competing with each other. That doesn't by any means make this a bad recipe, but since I rate harder than most it just means that we needed to give it 4 stars instead of 5 .... please make it for yourself and judge it by your own preferences. Please see my rating system: a wonderful 4 stars for a recipe that made a most excellent meal. Thanks!