Arugula, Fennel and Bacon Lasagne

Tomato sauce

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 2 teaspoons crushed fennel seeds
• 1 28 ounce can of crushed tomatoes
• 4 slices of bacon, fried and chopped

1. Preheat oven to 375°.
2. Sauté onions in olive oil until translucent, stir in minced garlic and fennel seed and cook until fragrant. Season with salt and pepper.
3. Add in can of tomatoes and simmer for several minutes.
4. Check seasoning again and reduce heat to low.
5. Stir in bacon pieces.

Lasagne

• 1 pound ricotta cheese
• 2 eggs, beaten
• 1 lemon, zest of
• 1/2 teaspoon grated nutmeg
• 1 pound fresh mozzarella, grated
• 2 ounces pecorino cheese, grated
• 1 bunch basil leaves, washed and dried
• 1 large handful spinach, wilted and squeezed
• 1 large handful arugula, wilted and squeezed
• 2/3 roughly pounds no boil lasagne noodles

1. Beat together ricotta, eggs, lemon zest, nutmeg.
2. Coat the bottom and sides of a 9 x13 " pan with olive oil.
3. Cover the bottom of the pan with a layer of noodles.
4. Top with a layer of the ricotta mixture.
5. Top with a layer mozzarella and basil leaves.
6. Top with a layer of spinach, arugula and finally a scattering of pecorino.
7. Continue to layer as desired finishing with a layer of sauce and pecorino on top.
8. Bake for one hour on middle rack.
9. Crisp top under broiler for a few minutes.
10. Let rest for about 20 minutes before slicing. Garnish servings with a pour of good olive oil.