Lasagna with Basil and Fennel - courtesy of Bon Apetit
I first tried this recipe for my son's graduation from high school and it was a huge success. It is important to get the best sausage possible, make sure to use all the basil and don't scrimp, finally fresh pasta will make for a better meal. Let me know what you think!
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
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; saute 5 minutes. Add beef; saute 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 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.
Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.
