Traditional Baked Lasagna

• 1 lb. extra lean ground beef
• 1/2 c. chopped onion
• 2 tsp. minced fresh garlic
• 3/4 tsp. fennel seed
• 1 (26 oz.) jar pasta sauce
• 1/4 c. chopped fresh basil leaves (or 4 tsp. dried)
• 1 Tbsp. fresh oregano leaves (or 1 tsp. dried)
• 1/4 tsp. pepper
• 8 oz. (9 noodles) lasagna, cooked to pkg. directions
• 1 (15 oz.) low-fat Ricotta cheese
• 1 (12 oz.) pkg. fat-free shredded Mozzarella cheese
• 2 Tbsp. grated fresh Parmesan cheese

1. In a Dutch oven over medium heat, cook ground beef, onion, garlic and fennel seed until meat is browned.
2. Drain and return to pan.
3. Stir in pasta, sauce, basil, oregano and pepper; continue cooking until heated through.
4. Heat oven to 375u0b0.
5. On bottom of a 13 x 9-inch baking dish, sprayed with non-stick cooking spray, spread 1 cup sauce.
6. Top with 1/3 lasagna noodles, sauce, Ricotta cheese and Mozzarella cheese.
7. Repeat layering 2 more times. Sprinkle with Parmesan cheese.
8. Bake 35 to 45 minutes or until bubbly.
9. Let stand 10 minutes before serving.
10. Makes 12 servings.

extra lean ground beef, onion, fresh garlic, fennel seed, pasta sauce, fresh basil, fresh oregano, pepper, noodles, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604597 (may not work)