Lasagna with Basil and Fennel |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
No-boil noodles cut down on the prep time. Ingredients:
1 pound mozzarella cheese, grated (about 4 cups packed) |
1 15-ounce container ricotta cheese |
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 1.5-ounce packets spaghetti sauce seasoning with mushroom flavors |
1 28-ounce can crushed tomatoes with added puree |
1 cup canned low-salt chicken broth |
1/2 cup dry white wine |
9 no-boil lasagna noodles (from one 8-ounce package) |
2 cups (packed) fresh basil leaves |
Directions:
1. Preheat oven to 350°F. 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.
2. Spoon 1 1/3 cups sauce over bottom of 13x9x2-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.
3. Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.
|
|