Lasagna With Basil And Fennel Recipe

Name: Lasagna With Basil And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 wine; 9 no-boil lasagna noodles (from one 8-ounce package); 2 cups packed fresh basil leaves

Servings: persons

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 wine
9 no-boil lasagna noodles (from one 8-ounce package)
2 cups packed fresh basil leaves

1
Preheat oven to 350u00b0F
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; 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.
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.

2114

kcal

Calories

Fat

190

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Lasagna With Basil And Fennel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna With Basil And Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions