Ingredients
Ready in: 1-2 hrs
Difficulty: 3
(1=easiest :: hardest=5)
Categories:
Vegetable Lasagna Recipes
Ingredients:
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
LED herb garden — grow basil, cilantro, parsley, dill year-round
Record your recipes and experiments — organized cooking journal
Five parallel blades mince herbs in one snip
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
LED herb garden — grow basil, cilantro, parsley, dill year-round
Record your recipes and experiments — organized cooking journal
Five parallel blades mince herbs in one snip
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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 for Lasagna With Basil And Fennel serves/makes 6.