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Receta Lasagna With Basil And Fennel
by Global Cookbook

Lasagna With Basil And Fennel
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  Raciónes: 8

Ingredientes

  • 1 lb mozzarella cheese grated
  • 1 ct ricotta cheese - (15 ounce)
  • 1 lrg egg
  • 1 1/2 c. grated Parmesan cheese
  • 3 Tbsp. extra virgin olive oil
  • 2 c. minced onions
  • 1 1/2 tsp fennel seeds
  • 1 1/2 lb lean grnd beef
  • 2 pkt spaghetti sauce seasoning with mushroom flavors - (1.5 ounce ea)
  • 1 can crushed tomatoes with added puree (28 ounce)
  • 1 c. canned low-salt chicken broth
  • 1/2 c. dry white wine Freshly-grnd balck pepper to taste
  • 9 x no-boil lasagna noodles - (from 8-ounce pkg)
  • 2 c. fresh basil leaves - (packed)

Direcciones

  1. Preheat oven to 350 degrees. Mix 1 c. mozzarella cheese, ricotta cheese, egg and 1/2 c. Parmesan cheese in medium bowl. Heat oil in large pot over medium-high heat. Add in onions and fennel seeds; saute/fry 5 min. Add in beef; saute/fry 10 min, breaking up meat with fork. Fold in seasoning, then tomatoes, broth and wine. Cover and simmer 8 min. Season sauce to taste with pepper.
  2. Spoon 1 1/3 c. sauce over bottom of 13- by 9- by 2-inch glass baking dish. Place 3 noodles over sauce. Drop half of ricotta cheese mix by tablespoonfuls proportionately over. Top with half of basil leaves, 1 c. mozzarella cheese and 1/2 c. Parmesan cheese.
  3. Continue layering with 3 noodles, 2 c. sauce, remaining ricotta cheese mix, remaining basil, 1 c. mozzarella cheese and remaining 1/2 c. Parmesan cheese. Finish with 3 noodles, 2 c. sauce and remaining mozzarella cheese (reserve remaining sauce for another use). Cover with foil; place on baking sheet.
  4. Bake lasagna till heated through, about 1 hour. Uncover; let stand 15 min. Cut lasagna into squares.
  5. This recipe yields 8 servings.
  6. Comments: No-boil noodles cut down on the prep time.