Lasagna With Basil And Fennel

Lasagna With Basil And Fennel
Lasagna With Basil And Fennel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    pound mozzarella cheese grated

  • 1

    container ricotta cheese - (15 oz)

  • 1

    large egg

  • 1 1/2

    cups grated Parmesan cheese

  • 3

    tablespoons olive oil

  • 2

    cups chopped onions

  • 1 1/2

    teaspoons fennel seeds

  • 1 1/2

    pounds lean ground beef

  • 2

    packets spaghetti sauce seasoning with

  • mushroom flavors - (1.5 oz ea)

  • 1

    can crushed tomatoes with added puree (28 oz)

  • 1

    cup canned low-salt chicken broth

  • 1/2

    cup dry white wine

  • Freshly-ground balck pepper to taste

  • 9

    no-boil lasagna noodles - (from 8-oz pkg)

  • 2

    cups fresh basil leaves - (packed)

Directions

Preheat oven to 350 degrees. Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl. Heat oil in large pot over medium-high heat. Add onions and fennel seeds; sauté 5 minutes. Add beef; sauté 10 minutes, breaking up meat with fork. Mix in seasoning, then tomatoes, broth and wine. Cover and simmer 8 minutes. Season sauce to taste with pepper. Spoon 1 1/3 cups sauce over bottom of 13- by 9- by 2-inch glass baking dish. Place 3 noodles over sauce. Drop half of ricotta cheese mixture by tablespoonfuls evenly over. Top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). Cover with foil; place on baking sheet. Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares. This recipe yields 8 servings.

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