Lasagna With Basil And Fennel

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb 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 (i've added as much as 3 teaspoons and it's still great)
• 1 1/2 lbs lean ground beef
• 2 (1 1/2 ounce) packets spaghetti sauce seasoning with mushroom flavors or 3 -4 tablespoons italian seasoning
• 1 (28 ounce) can crushed tomatoes in puree
• 1 cup canned low sodium chicken broth
• 1/2 cup dry white
• 9 no-boil lasagna noodles (from one 8-ounce package)
• 2 cups packed fresh basil leaves

Recipe

• 1 preheat oven to 350°f
• 2 mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup parmesan cheese in medium bowl.
• 3 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 . cover and simmer 8 minutes. season sauce to taste with pepper.
• 4 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.
• 5 bake lasagna until heated through, about 1 hour. uncover; let stand 15 minutes. cut lasagna into squares.