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Preheat oven to 375°F. In a medium saucepan, cook meat, onion, carrot and garlic until the meat is brown and vegetables are tender.
Stir in tomato sauce, dried basil (if using), dried oregano (if using), fennel seeds, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Stir in fresh basil and fresh oregano, if using.
Meanwhile, cook lasagna noodles according to package directions, except omit the cooking oil and salt. Drain well. In a small bowl, stir together ricotta and egg white.
Lightly coat a 2-quart square baking dish or 1-1/2-quart au gratin dish with cooking spray. Place two of the cooked lasagna noodles in the prepared baking dish, trimming noodles to fit if necessary. Spread with one-third of the ricotta mixture. Top with one-third of the sauce and one-third of the mozzarella. Repeat layers twice.
Bake, covered, for 20 minutes. Uncover and sprinkle with Parmesan (or Romano). Bake for 5 to 10 minutes more or until heated through. Let stand for 10 minutes before serving.