Lasagna With Basil And Fennel

1 pound mozzarella cheese; grated
1 container ricotta cheese (15 oz)
1 large egg
1 1/2 cups grated Parmesan cheese
3 tablespoon olive oil
2 cups chopped onions
1 1/2 teaspoons fennel seeds
1 1/2 pounds lean ground beef
2 packets spaghetti sauce seasoning with mushroom flavors - (1.5 oz ea)
1 can crushed tomatoes with added puree; (28 oz)
1 cup canned low-salt chicken broth
1/2 cup dry white wine
Freshly-ground black pepper; to taste
9 no-boil lasagna noodles (from 8-oz pkg)
2 cups fresh basil leaves (packed)

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 yields 8 servings.

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