Lasagna With Basil and Fennel

Photo: flickr user foéÖþoooey

Ingredients

1 pound mozzarella cheese grated

1 ct ricotta cheese - (15 oz)

1 lrg 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 pkt spaghetti sauce seasoning with

ounce mushroom flavors - (1.5 ea)

1 can crushed tomatoes with added puree (28 oz)

1 cup canned low-salt chicken broth

1/2 cup dry white wine

Freshly-ground balck pepper to taste

9 no-boil lasagna noodles - (from 8-oz pkg)

2 cups fresh basil leaves - (packed)

Preparation

Preheat oven to 350 degrees. 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 13- by 9- by 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.

This recipe yields 8 servings.

Comments: No-boil noodles cut down on the prep time.