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- Lasagne con Basilico e Finocchi
- (Lasagna with Basil and Fennel)
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- Ingredients:
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- 1 pound mozzarella cheese, grated (about 4 cups packed)
One 15-ounce container ricotta cheese
1 large egg
1 and 1/2 cups grated Parmesan cheese
3 tablespoons extra virgin olive oil
2 cups chopped onions
1 and 1/2 teaspoons fennel seeds
1 and 1/2 pounds lean ground beef
Two 1.5-ounce packets spaghetti sauce seasoning with mushroom flavors
One 28-ounce can crushed tomatoes with added puree
1 cup chicken broth
1/2 cup dry white wine
9 no-boil lasagna noodles (from one 8-ounce package)
2 cups (packed) fresh basil leaves
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- Directions:
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- Preheat oven to 350° F.
Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl.
Heat olive 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 and 1/3 cups sauce over bottom of 13 x 9 x 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. Makes 8 servings.
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- That's it!
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