|
| |
|
|
 |
| |
 |
 |
| No-boil noodles
cut down on the prep time. |
| |
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 |
|
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.
Makes 8 servings. |
|
|
|
|
