Lasagna With Basil And Fennel Recipes

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CLASSIC LASAGNA



Classic Lasagna image

Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.

Provided by Barb R

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 10

Number Of Ingredients 15

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
⅓ cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
  • Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
  • Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
  • Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
  • Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g

SPINACH-BASIL LASAGNA



Spinach-Basil Lasagna image

In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! -Charlotte Gehle, Brownstown, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 9 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
2 cups reduced-fat ricotta cheese
4 ounces crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 garlic cloves, minced
1/4 teaspoon pepper
1 jar (24 ounces) pasta sauce
9 no-cook lasagna noodles
3 cups fresh baby spinach
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. Mix first 7 ingredients., Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving. , Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 292 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

SPINACH LASAGNA WITH FENNEL SAUSAGE



Spinach Lasagna With Fennel Sausage image

Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner. If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days. Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own. This lasagna is delicate and rich, best served in small portions.

Provided by David Tanis

Categories     dinner, pastas, project, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 23

3 ounces raw washed and stemmed spinach leaves, shredded (2 cups packed)
2 eggs
1/2 teaspoon salt
2 tablespoons olive oil
3 cups all-purpose flour
2 pounds washed and stemmed spinach leaves
12 ounces fresh ricotta cheese
1 teaspoon freshly grated lemon zest
1 teaspoon fennel seed, crushed
Salt and pepper
1 1/4 pounds Italian fennel sausage, sweet or hot, removed from casings
2 1/2 cups grated Parmesan cheese
4 tablespoons unsalted butter, plus more for pan
1/4 cup all-purpose flour
5 cups whole milk or half-and-half, plus more as needed
1 bay leaf
Pinch of cayenne
Pinch of grated nutmeg
1 tablespoon olive oil
2 small garlic cloves, grated
A small handful fresh basil leaves or sprigs, more for garnish
3 cups tomato purée, preferably Italian
4 tablespoons unsalted butter, diced in small pieces

Steps:

  • Make the pasta: Combine spinach, eggs, salt and olive oil in a blender or food processor and purée until smooth. Transfer to a mixing bowl and stir in flour. Knead mixture into a soft dough. If sticky, add a little more flour. Form into a ball, wrap in plastic, and set aside to rest while you prepare the other elements.
  • Make the filling: Bring a large pot of salted water to a boil. Add spinach and let wilt for a few seconds. Drain spinach in a colander and rinse well with cold water. Squeeze spinach dry and chop roughly.
  • Put ricotta in a mixing bowl and stir in chopped spinach. Stir in lemon zest and crushed fennel seed. Season to taste with salt and pepper.
  • Set a large skillet over medium-high heat and add sausage meat. Cook, breaking up with a spatula, until crumbled. Cook for 3 to 4 minutes, stirring, until just cooked through. Transfer to a bowl and let cool.
  • For the béchamel, melt butter in a large saucepan over medium heat. Whisk in flour and let cook for about 1 minute, stirring; do not let mixture brown.
  • Whisk in milk 1/2 cup at a time, letting sauce thicken after each addition. Add bay leaf, cayenne and nutmeg and continue cooking over low heat, whisking frequently, for about 10 minutes, to create a smooth sauce. Season to taste with salt and pepper. Thin with a little more milk if necessary; consistency should be that of a not-too-thick milkshake. If needed, strain sauce to remove lumps. Keep warm in a double boiler to prevent thickening.
  • Make the tomato sauce: In a saucepan, heat the olive oil over medium heat. Add garlic and basil and let sizzle without browning, 1 minute or less. Add tomato purée and bring to a simmer. Season to taste with salt and pepper. Cook for about 5 minutes, until slightly thickened. Remove from heat, pull out the basil leaves, and whisk in butter. Set aside.
  • Roll out the pasta: Set up a pasta machine and divide the dough into 5 roughly equal pieces. Roll each piece into a thin sheet of pasta about 12 inches long. Rolling twice at the second-to-last setting on the machine should give you the right thickness. Set aside on baking sheets, dust lightly with flour and keep covered with a slightly damp kitchen towel to prevent them from drying out.
  • Butter a medium-large baking dish, not larger than 9 by 13 inches. Heat oven to 375 degrees.
  • Cook the pasta: Have a large pot of salted boiling water on the stove and a large bowl of ice water nearby. One by one, place pasta sheets in boiling water to par-cook for about 1 minute, leaving pasta quite firm. Using tongs or a spider, lift pasta out and plunge into ice water. Lift out and lay on a clean kitchen towel to blot. Cut into two pieces.
  • As the pasta is cooked, assemble the lasagna: Place 2 sheets cooked pasta side by side, in the bottom of the baking dish. Spread pasta with 1/2 cup béchamel and dot with one-quarter of the ricotta mixture. Sprinkle over one fourth of crumbled sausage and 1/2 cup grated Parmesan. Repeat process for each layer. You will have 4 layers. Finish with 2 sheets of pasta. Spread top with 1/2 cup béchamel and sprinkle with remaining Parmesan. (The lasagna can be made up to this point up to 1 day in advance, covered and refrigerated.)
  • Cover with foil and bake about 30 minutes, until lasagna is bubbling. (If baking a refrigerated lasagna, this will take longer, up to 60 minutes.) Remove foil and bake uncovered for about 15 minutes, until lightly browned on top. Let lasagna rest for 10 to 15 minutes before cutting.
  • Just before serving, reheat tomato sauce. To serve, cut lasagna into 3- or 4-inch squares. With a spatula, transfer each serving to individual plates. Spoon about ½ cup tomato sauce around each serving. Garnish with basil leaves.

LASAGNA WITH BASIL AND FENNEL



Lasagna With Basil and Fennel image

I've never been a big lasagna fan, but this particular version has such interesting, wonderful flavors to it that I've been known to eat an entire pan in 3 days. I've found that the amount of sauce these proportions make to be a just barely inadequate -- once or twice, I didn't have enough at the end, so my top layer of noodles was a little dry. you can remedy this by being really careful about how much sauce you use for layering, erring on the skimpy side, or you can do it my way and double the sauce recipe :) the leftover sauce is soo delicious on pasta, pizza, etc. I also like to add a few cloves of garlic to the sauce since I'm a garlic fiend.

Provided by enigmused

Categories     Cheese

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb 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 (I've added as much as 3 teaspoons and it's still great)
1 1/2 lbs lean ground beef
2 (1 1/2 ounce) packets spaghetti sauce seasoning with mushroom flavors or 3 -4 tablespoons italian seasoning
1 (28 ounce) can crushed tomatoes in puree
1 cup canned low sodium chicken broth
1/2 cup dry white wine
9 no-boil lasagna noodles (from one 8-ounce package)
2 cups packed fresh basil leaves

Steps:

  • 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.

Nutrition Facts : Calories 619.2, Fat 40, SaturatedFat 19.8, Cholesterol 168.1, Sodium 897.5, Carbohydrate 15.9, Fiber 2.9, Sugar 2.8, Protein 46.9

BASIL LASAGNA



Basil Lasagna image

This is a free form lasagna which is a tasty variation of a typical lasagna. It is a modification of a recipe found in Simply Perfect Italian magazine.

Provided by Luvfood

Time 1h50m

Yield 5 serving(s)

Number Of Ingredients 15

5 sheets fresh pasta, 12x4 inch rectangles
1/2 cup grated mozzarella cheese
1 1/2 cups shredded Fontina cheese
1/2 cup ricotta cheese
1/2 cup shredded parmesan cheese
1/2 cup fresh basil (chopped)
1/2 cup fresh oregano
1/2 cup frozen chopped spinach
1 1/2 lbs tomatoes, cored and halved
1/3 cup water
1 medium onion, sliced
1/2 cup fresh basil
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

  • Notes: I purchase store bought fresh pasta. For the Roasted Tomato Sauce the ingredients are listed from the tomatoes line. Having extra sauce on hands is suggested, when cooking with fresh pasta it dries out and gets chewy. I double the sauce recipe. Do not over-bake this recipe. Due to the cheese it will burn and get chewy.
  • Variation: Add garlic to taste to the sauce, roasting it with the tomatoes is good. I also tried this with 1 pound of browned lean ground beef. I added a can of tomato sauce until the sauce was the right consistency to cover the lasagna with.
  • For the filling stir together the cheeses, basil, oregano, thawed and completely drained spinach, black pepper to taste.
  • Set aside filling.
  • For the roasted tomato sauce preheat oven to 350.
  • In a large roasting pan add all ingredients and bake for 1 hour until skins are slightly charred.
  • Once cooled, blend quickly in a blender to coarsely chop (30 seconds).
  • Cover and chill until ready to use.
  • Place about 2/3 cup of the cheese filling on each pasta sheet.
  • Spread evenly leaving a one inch border along the sides.
  • Fold the two long sides over edges of filling, then with sides in place, roll up to form a packet that encases the filling.
  • Place filled packets in a shallow casserole dish.
  • Top each with 1/2 cup or more of sauce to cover the packet.
  • Bake uncovered for about 30 minutes or until sauce is bubbly (at 350 degrees I bake for 20-25 minutes) or lower oven temperature to 300 for 30 minutes.

Nutrition Facts : Calories 339.6, Fat 24.7, SaturatedFat 12.4, Cholesterol 67.8, Sodium 988.2, Carbohydrate 11.7, Fiber 3.5, Sugar 5.5, Protein 19.8

LASAGNA WITH BASIL AND FENNEL



Lasagna with Basil and Fennel image

Provided by Ila Walrath

Categories     Beef     Pasta     Tomato     Bake     Mozzarella     Parmesan     Ricotta     Basil     Ground Beef     White Wine     Bon Appétit     Ohio

Yield Makes 8 servings

Number Of Ingredients 14

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

Steps:

  • 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.

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Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Step 3 Preheat oven to 375 degrees F (190 degrees C). Step 4 To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish.
From therecipes.info


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From specialrecipetoday.com


LASAGNA FENNEL - RECIPES - PAGE 3 | COOKS.COM
Prepare lasagna according to package directions. In ... cup sauce in 13 x 9 inch baking dish. In small bowl, blend ricotta cheese and parsley.
From cooks.com


TRIPLE CHEESE LASAGNA WITH BASIL - A PERFECT FEAST
Preheat the oven to 350 degrees. Cook the noodles according to the package directions for al dente noodles. In a large bowl, mix together the ricotta, basil and egg. In a deep 13×9 baking dish, place a layer of noodles. Top with a quarter of the sauce, and then a quarter of the ricotta, and a quarter of the mozzarella.
From aperfectfeast.com


LASAGNA WITH BASIL AND FENNEL - FOODISTA
Preheat oven to 350 degrees. 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 …
From foodista.com


FENNEL LASAGNA - RECIPES - PAGE 3 | COOKS.COM
Prepare lasagna according to package directions. In ... cup sauce in 13 x 9 inch baking dish. In small bowl, blend ricotta cheese and parsley.
From cooks.com


FENNEL AND BASIL LASAGNA | RECIPE | RECIPES, VEGGIE MAIN DISHES, …
Apr 8, 2013 - A rich and brightly flavored lasagna with the best of spring ingredients. Apr 8, 2013 - A rich and brightly flavored lasagna with the best of spring ingredients. Apr 8, 2013 - A rich and brightly flavored lasagna with the best of spring ingredients. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


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