Lasagna with Basil and Fennel
- Number of Servings: 8
Ingredients
8 ounces mozzarella cheese, grated 1 15-ounce container low-fat ricotta cheese1 large egg1 1/2 cups grated Parmesan cheese2 cups chopped onions1 1/2 teaspoons fennel seeds1 1/2 pounds lean ground turkey2 1.5-ounce packets spaghetti sauce seasoning with mushroom flavors1 28-ounce can crushed tomatoes with added puree1 cup canned low-salt chicken broth1/2 cup dry white wine9 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 cooking 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, some mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, some 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.
Number of Servings: 8
Recipe submitted by SparkPeople user RSINDERS.
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, some mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, some 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.
Number of Servings: 8
Recipe submitted by SparkPeople user RSINDERS.
Nutritional Info Amount Per Serving
- Calories: 434.9
- Total Fat: 21.0 g
- Cholesterol: 94.8 mg
- Sodium: 847.7 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 2.1 g
- Protein: 39.1 g
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