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1.
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Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
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2.
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Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth.
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add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
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3.
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Coat a large nonstick skillet with nonstick cooking spray set over medium heat.
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Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
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4.
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Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray.
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Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish.
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Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese.
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Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese.
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Top with remaining noodles and sauce.
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Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
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5.
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Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes.
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Let stand 15 minutes.
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Sprinkle with remaining 1/4 cup basil.
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Serve.
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Nutritional analysis per serving
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Calories 350; Total Fat 12.5g (Sat Fat 5g, Mono Fat 3g, Poly Fat 1.5g); Protein 29g; Carb 30g; Fiber 4g; Cholesterol 36mg; Sodium 848mg
