Lasagna With Basil And Fennel

• 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

1. Preheat oven to 350u0b0F
2. Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl.
3. 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.
4. 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.
5. Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.

mozzarella cheese, ricotta cheese, egg, parmesan cheese, olive oil, onions, fennel seeds, lean ground beef, packets spaghetti sauce seasoning with mushroom, tomatoes, chicken broth, white wine, lasagna noodles, basil

Taken from www.food.com/recipe/lasagna-with-basil-and-fennel-207390 (may not work)