Best Lasagna Florentine With Sun Dried Tomato Marinara Recipes

MARINARA

Marinara image

My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. -James Grimes, Frenchtown, New Jersey

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 5 cups

Number Of Ingredients 8

Ingredients

2 cans (28 ounces each) whole tomatoes
1 large onion, finely chopped
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1/4 cup chopped fresh basil
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA

Lasagna Florentine With Sun-Dried Tomato Marinara image

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.

Provided by PaulaG

Categories One Dish Meal

Time 1h39m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 388, Fat 15.6, SaturatedFat 7.8, Cholesterol 67.9, Sodium 835.1, Carbohydrate 38, Fiber 5.7, Sugar 10.5, Protein 25

LASAGNA FLORENTINE

Lasagna Florentine image

True comfort food! This is just so full of flavor. I add french bread and a garden salad. And maybe a nice glass of your favorite wine!

Provided by MizzNezz

Categories Meat

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces noodles, cooked and drained
1 (10 ounce) package frozen chopped spinach, drained well
1 lb ground beef
1 cup chopped onion
1/4 cup chopped green pepper
1 (15 ounce) can tomato sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/4 teaspoon pepper
2 cups cottage cheese
1/4 cup grated parmesan cheese
2 cups grated mozzarella cheese

Steps:

Combine the cooked noodles and spinach, set aside.
In lg skillet, brown beef with onion and pepper; drain.
Add tomato sauce and seasonings.
Mix cottage cheese with parmesan.
In 9x13 baking pan, layer noodles, cottage cheese and sauce.
Repeat layers.
Top with nozzarella.
Bake at 375* for 35 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 565, Fat 26.3, SaturatedFat 12.7, Cholesterol 127, Sodium 1437.2, Carbohydrate 41.3, Fiber 4.3, Sugar 6.9, Protein 41.2

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