Ingredients:
9 lasagna noodles
1 teaspoon fennel seeds
1 teaspoon olive oil
1/2 lb lean ground beef ( 10% or less fat)
1 onions, chopped
1 red bell peppers, seeded and chopped
1 zucchini, chopped
2 (15 ounce) containers refrigerated marinara sauce
1 1/2 cups fat-free ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1/4 cup pecorino romano cheese
Directions:
Cook the lasagna noodles according to package directions.
Drain, rinse with cold water and set aside.
Toast and grind the fennel seeds by placing them in a small dry skillet over medium-low heat.
Cook, shaking the pan and stirring constantly until lightly browned and fragrant, 2 to 3 minutes.
Watch them carefully- they will burn quickly!
Remove from pan and grind to a powder.
Heat a large nonstick skillet over medium-high heat.
Add the oil, then add the beef, onion, bell pepper and zucchini.
Cook, stirring occasionally, until the beef browns.
Stir in the marinara sauce and fennel, bring to a boil.
Reduce heat and simmer, uncovered, until slightly thickened and the flavors blend, about 10 minutes.
Preheat the oven to 375 F.
Spread one-fourth of the meat sauce in a 9 x 13 inch baking dish.
Top with 3 of the noodles; spread with 1/2 cup of ricotta.
Repeat the layering twice, ending with the meat sauce.
Cover with foil and bake 30 minutes.
Remove the foil and sprinkle with the mozzarella and Romano.
Bake until heated through and cheeses are lightly browned, abut 20 minutes longer.
Let stand about 10 minutes before serving.
Servings: 8
Time preparation: 20 min.
Time total: 70 min.