Classic Lasagna

• 1 recipe Meat Sauce
• 12 dried lasagna noodles
• 1 egg (lightly beaten)
• 1 15-oz. container whole milk ricotta cheese (or 2 cups cottage cheese, drained)
• ¼ cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese ((12 oz.))
• grated Parmesan cheese (optional)
• snipped fresh basil (optional)

Meat Sauce

• 16 oz. ground beef
• 1 cup onion (chopped)
• 3 cloves garlic (minced)
• ¼–⅓ cup chicken broth
• 1 28-oz. can crushed tomatoes
• 2 8-oz. cans tomato sauce
• 1 tbsp. dried Italian seasoning (crushed)
• 1 tsp. fennel seeds (crushed)
• ¼ tsp. black pepper

Meat Sauce

1. 1

   In a 12-inch skillet or saucepan, cook ground beef, bulk Italian sausage or ground beef, chopped onion, and minced garlic over medium-high heat until meat is browned, using a wooden spoon to break up meat as it cooks.

2. 2

   Drain fat.

3. 3

   Stir in chicken broth; bring to boiling.

4. 4

   Stir in crushed tomatoes, tomato sauce, dried Italian seasoning, fennel seeds, and black pepper. Bring to boiling; reduce heat.

5. 5

   Cover and simmer 15 minutes, stirring occasionally.

1. 1

   Prepare Meat Sauce. Preheat oven to 375°F.

2. 2

   Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again.

3. 3

   For filling, in a medium bowl combine egg, ricotta cheese, and the 1/4 cup Parmesan cheese.

4. 4

   Spread 1/4 cup of the sauce into an ungreased 3-qt. rectangular baking dish. Arrange three of the cooked noodles lengthwise over sauce. Spoon one-fourth of the filling over noodles. Top with one-fourth of the remaining sauce and one-fourth of the mozzarella cheese. Repeat layers three more times, starting with noodles and ending with mozzarella cheese (cover top layer of noodles evenly with sauce). If desired, top with additional Parmesan cheese.

5. 5

   Bake, uncovered, 35 to 40 minutes or until hot in the center (160°F). Let stand 15 minutes before serving. If desired, garnish with basil.