Creamy lasagne with arugula and spinach. Sweet and savory fennel scented tomato sauce studded with bits of bacon. My own recipe. I've been frequently disappointed with bland, watery lasagne dishes and I decided to create my own recipe using less sauce and wilted greens to reduce the amount of water in the pan. The top is nice and crispy. A drizzle of good olive upon serving ties the flavors together beautifully. —FoodbyLulu
medium onion, diced
crushed fennel seeds
28 ounce can of crushed tomatoes
slices of bacon, fried and chopped
lemon, zest of
fresh mozzarella, grated
pecorino cheese, grated
basil leaves, washed and dried
1 large handfuls
spinach, wilted and squeezed
1 large handfuls
arugula, wilted and squeezed
2/3 roughly pounds
no boil lasagne noodles
In This Recipe
Preheat oven to 375°.
Sauté onions in olive oil until translucent, stir in minced garlic and fennel seed and cook until fragrant. Season with salt and pepper.
Add in can of tomatoes and simmer for several minutes.
Check seasoning again and reduce heat to low.
Stir in bacon pieces.
Beat together ricotta, eggs, lemon zest, nutmeg.
Coat the bottom and sides of a 9 x13 " pan with olive oil.
Cover the bottom of the pan with a layer of noodles.
Top with a layer of the ricotta mixture.
Top with a layer mozzarella and basil leaves.
Top with a layer of spinach, arugula and finally a scattering of pecorino.
Continue to layer as desired finishing with a layer of sauce and pecorino on top.
Bake for one hour on middle rack.
Crisp top under broiler for a few minutes.
Let rest for about 20 minutes before slicing. Garnish servings with a pour of good olive oil.