Lasagna with Basil and Fennel
Indulge in the comforting layers of this **Lasagna with Basil and Fennel**, a crave-worthy twist on the classic Italian dish. Featuring tender lasagna noodles, rich and aromatic meat sauce infused with fresh fennel and garlic, and a trio of creamy cheeses—ricotta, mozzarella, and Parmesan—this recipe is packed with bold, fresh flavors. Robust crushed tomatoes, tomato paste, and hand-torn basil leaves create a savory sauce that perfectly complements the hearty layers. Topped with golden, bubbly cheese, this lasagna is baked to perfection and makes for an impressive yet approachable crowd-pleaser. Whether it’s a family dinner or a special occasion, this lasagna recipe is your go-to for satisfying comfort food with a vibrant, herbaceous flair. Perfectly portioned for 8 servings, this dish pairs beautifully with a crisp green salad and warm garlic bread for a meal that’s both hearty and memorable.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic
- 1 small Fennel bulb
- 1 pound Ground beef
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Fresh basil leaves
- 15 ounces Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Finely chop the onion, garlic, and fennel bulb, and sauté them in the skillet until softened, about 5-7 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, salt, black pepper, oregano, and crushed red pepper flakes. Let the sauce simmer for 15 minutes, stirring occasionally.
Roughly chop the fresh basil and stir it into the sauce during the last 5 minutes of simmering.
In a medium bowl, mix the ricotta cheese, grated Parmesan, egg, and a pinch of salt until well combined.
Spread a thin layer of the meat sauce at the bottom of a 9x13-inch baking dish.
Layer 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture on top of the noodles. Sprinkle a generous handful of shredded mozzarella over the ricotta layer, followed by a layer of meat sauce. Repeat this layering process two more times.
Finish with a top layer of lasagna noodles, followed by the remaining meat sauce and a final generous sprinkle of shredded mozzarella.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, uncover and bake for an additional 15-20 minutes, or until bubbly and the cheese on top is golden.
Allow the lasagna to rest for 10-15 minutes before slicing and serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 493 mg | 38% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
