Make sure you use teaspoons, not tablespoons, of fennel, otherwise you’ll end up with “Dave’s Infamous Fennel Lasagna.”
Ingredients:
½ lb Lasagna Noodles, Cooked
1 lb Mozzarella Cheese, grated
¾ c Parmesan Cheese, grated
Meat Sauce
1 lb Italian Sausage
½ lb Ground Beef
2 c Onion, chopped
4 cloves Garlic, minced
1 tsp Sugar
2 tsp Salt
1½ tsp Basil
½ tsp Fennel Seed
¼ tsp Pepper
28 oz Tomatoes, canned
12 oz Tomato Paste
1/4 c red wine
Ricotta Mixture
1 Egg, beaten
15 oz Ricotta Cheese
1 tbsp Parsley Flakes
1 tsp Salt
Directions:
- Brown meat.
- Saute onions, garlic
- Combine Meat Sauce ingredients and simmer to taste.
- Mix up Ricotta Mixture.
- In a 9×13 baking pan, put a thin coat of meat sauce on the bottom, then layer 3x (i.e., use 1/3 of ingredients in each layer) the following:
- Lasagna noodles
- Meat Sauce
- Ricotta Mixture
- Mozzarella
- Parmesan
- Cover with foil; bake at 375° for 25 minutes.
- Uncover, bake another 25 minutes.
- Let stand 10 minutes before serving.
Prep Time: 2 hrs
Serves: 8
Source: “Mama Creamette” (modified)
“Dave’s Infamous Fennel Lasagna.”
That can’t have been good.
It was … interesting. Nothing I’m particularly anxious to recreate.
Do you cook the noodles first?
Yes! I fixed the recipe above to reflect that.
I have a lasagna recipe that used uncooked noodles. If you want, I’ll post it for you.
That would be great Margie. This one has been added to my try for the gaming group list.
Thanks!
I don’t have the recipe in my electronic file, but the basics are to make lasagna as normal, using dry noodles. Then carefully pour a cup of liquid, (red wine, tomato juice or broth), over the dish and down the sides. Bake a little longer than normal. Best if you cook it and then reheat it before serving.