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Lasagna with Basil and Fennel
Lasagna with Basil and Fennel
(Lasagne con Basilico e Finocchi)
 
 
Ingredients:
 
1 lb mozzarella cheese, grated (about 4 cups packed)
One 15-ounce container ricotta cheese
1 large egg
1 and 1/2 cups grated Parmigiano cheese
3 tablespoons extra virgin olive oil
2 cups chopped onions
1 and 1/2 teaspoons fennel seeds
1 and 1/2 lbs 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
 
Directions:
 
Preheat oven to 350 F.

Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmigiano 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 Parmigiano cheese.

Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmigiano 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.
 
That's it!
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