Lasagna with Basil and Fennel (courtesy of Bon Appetit)

I have made this recipe countless times, and everyone has always asked for the recipe. I use fresh mozzarella, substitute ground turkey for the ground beef. I also get fresh noodles as they taste so much better than store bought! I actually use my own sauce and add hot italian sausage made by my local Italian deli. I add lots of basil – after cooking the basil shrinks so make sure you cover each and every layer good.

It is very easy to make, just a bit time consuming – but it is well worth it, make sure you have enough for leftovers!

Yield:

Makes 8 servings

Ingredients

  • 1 pound 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
  • 1 1/2 pounds lean ground beef
  • 2 1.5-ounce packets spaghetti sauce seasoning with mushroom flavors
  • 1 28-ounce can crushed tomatoes with added puree
  • 1 cup canned low-salt chicken broth
  • 1/2 cup dry white wine
  • 9 no-boil lasagna noodles (from one 8-ounce package)
  • 2 cups (packed) fresh basil leaves

Preparation

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; sauté 5 minutes. Add beef; sauté 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–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.

Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.