Ingredients
- Sauce
2 pounds (908g) small vine-ripened tomatoes
1 small fennel bulb, coarsely chopped
1 medium yellow onion, coarsely chopped
1 red bell pepper, coarsely chopped
2 large carrots, coarsely chopped
4 cloves garlic, halved
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 can crushed tomatoes (19oz/540 ml)
2 cups chicken broth
1 1/2 teaspoons dried Italian seasoning
1/8 teaspoon crushed red pepper flakes
8 whole basil leaves (medium sized), chopped
Filling
2 cups part-skim (5%) ricotta cheese
1 cup 2% cottage cheese (mash with fork)
1/2 cup packed freshly grated Parmesan cheese
1/2 package frozen spinach, thawed, squeezed dry and finely chopped
1 egg
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon freshly ground black pepper
pinch nutmeg
10 whole-grain lasagna noodles
1/2 cup packed freshly grated Parmesan cheese
Description
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