Recipe

Lasagna With Basil And Fennel Recipe

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Ingredients

2 c sliced onions .
2 c packed fresh basil leaves .
1 (28 oz) can crushed tomatoes in puree .
1 large egg .
1 1/2 lbs lean ground beef .
1/2 c dry white wine .
1 1/2 c grated parmesan cheese .
1 lb mozzarella cheese, grated (about 4 c packed) .
1 c canned low sodium chicken broth .
3 tbsps olive oil .
2 (1 1/2 oz) packets spaghetti sauce seasoning with mushroom flavors or 3-4 tbsps italian seasoning .
1 1/2 tsps fennel seeds (I've added as much as 3 tsps & it's still great) .
9 no-boil lasagna noodles (from one 8-oz package) .
1 (15 oz) container ricotta cheese

Directions

Step #1 Preheat oven to 350°F Mix 1 c mozzarella cheese, ricotta cheese, egg & 1/2 c Parmesan cheese in medium bowl.
Step #2 Heat oil in large pot over medium-high heat.
Step #3 Add onions & fennel seeds; sauté 5 mins.
Step #4 Add beef; sauté 10 mins, breaking up meat with fork.
Step #5 Mix in seasoning, then tomatoes, broth & wine.
Step #6 Cover up & let simmer 8 mins.
Step #7 Spice up sauce to taste with pepper.
Step #8 Spoon 1 1/3 c sauce over bottom of 13x9x2-inch glass baking dish.
Step #9 Place 3 noodles over sauce.
Step #10 Drop half of ricotta cheese mixture by tbspfuls evenly over.
Step #11 Top with half of basil leaves, 1 c mozzarella cheese & 1/2 c Parmesan cheese.
Step #12 Continue layering with 3 noodles, 2 c sauce, remaining ricotta cheese mixture, remaining basil, 1 c mozzarella cheese & remaining 1/2 c Parmesan cheese.
Step #13 Finish with 3 noodles, 2 c sauce & remaining mozzarella cheese (reserve remaining sauce for another use).
Step #14 Cover up with foil wrap; place on baking sheet.
Step #15 Bake lasagna until heated through, about 1 hr.
Step #16 Uncover; let this stand 15 mins.
Step #17 Cut lasagna into squares.
Enjoy the Lasagna With Basil & Fennel recipe