Lasagna With Basil And Fennel

Discussion in 'Food and nutrition' started by lottery75115, Jan 8, 2006.

  1. lottery75115

    lottery75115 Guest

    Lasagna With Basil And Fennel

    1 pound mozzarella cheese; grated
    1 container ricotta cheese (15 oz)
    1 large egg
    1 1/2 cups grated Parmesan cheese
    3 tablespoon olive oil
    2 cups chopped onions
    1 1/2 teaspoons fennel seeds
    1 1/2 pounds lean ground beef
    2 packets spaghetti sauce seasoning with mushroom flavors - (1.5 oz 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 black pepper; to taste
    9 no-boil lasagna noodles (from 8-oz pkg)
    2 cups fresh basil leaves (packed)

    Preheat oven to 350 F. 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 13x9x2" 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.

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