Name: Lasagna with Basil and Fennel
Yield: Makes 8 servings
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

No-boil noodles cut down on the prep time.

Recipe information

Yield
Makes 8 servings

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

Preparation

Step 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.
Step 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.
Step 3
Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.

TagsPasta Lasagna Mozzarella Cheese Dairy Ricotta Basil Herbs & Spices Ground Beef Beef Meat Canned Tomato Tomato Vegetable Parmesan Main Dinner Nut Free Weeknight Meals Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes