Lasagna Florentine With Sun-Dried Tomato Marinara

Name: Lasagna Florentine With Sun-Dried Tomato Marinara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.
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
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
End with a layer of noodles topped off with remaining sauce and grated cheese.
7
Cover with foil and bake in a preheated oven at 375u00b0F for 30 to 45 minutes; let stand 10 minutes before serving.
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.

1612

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Sun Dried Tomato Marinara Sauce, 1 tablespoon olive oil, 1 small onion, chopped, 1/2 cup chopped celery, and more.

Yes, Lasagna Florentine With Sun-Dried Tomato Marinara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!