Vegetarian Lasagna

This easy recipe can be made even easier by using a prepared spaghetti sauce. The fennel, which is added at the very end when the casserole is assembled, gives this dish a pleasant herbal taste that pairs well with a delicate red wine or a Pinot Grigio.

• 1 medium onion coarsely chopped (1-1½ cups)
• 6 large cloves garlic minced (2 Tbsp)
• 28oz can diced tomatoes
• ¼ cup dry red wine
• ½ tsp dried thyme
• 1 Tbsp drained capers
• Olive oil
• 4 lasagna noodles, cooked al-dente
• ¼ tsp whole fennel seeds
• 1 tsp ground fennel seeds (www.penzeys.com)
• 15oz ricotta cheese *
• 2oz fresh grated parmesan cheese
• 4oz shredded mozzarella cheese *

Preheat the oven to 325° F. Using a 12-inch skillet, sauté the onions in olive oil until they begin to become soft and slightly browned. Add the garlic and continue to sauté for 30 seconds. Add the wine and stir to deglaze the onion residue from the pan. Add the tomatoes, thyme, and the capers. Simmer uncovered over medium-low heat until reduced and thick. Remove from the heat and stir in the whole fennel seeds.

Cut each lasagna noodle into 2 uneven pieces at the “1/3” mark. Cover the bottom of an 8” X 8” X 2” glass-baking dish with the four short pieces and 1 of the long pieces of pasta. Evenly spread ½ of the ricotta cheese on the pasta and cover with ½ of the reduced tomato sauce. Sprinkle the ground fennel evenly over the tomato sauce and cover with ½ of the fresh grated parmesan cheese. Add another layer of the pasta using the remaining 3 lasagna noodles, and spread the remaining ricotta cheese evenly on the pasta. Cover with the remaining tomato sauce, and add the shredded mozzarella cheese. Finally, spread the remaining grated parmesan cheese on the top.

Cover the lasagna pan with foil and place in the oven. Bake at 325° for 25 minutes, or until the sauce is bubbling. Remove the cover and continue baking at 325° for 10 minutes or until the cheese is lightly browned. Remove from the oven, allow to cool for 10 minutes, and cut into serving size pieces. Serve with Pinot Grigio, Capriccio, or other low tannin fruit-forward red wine.

Serves 4.

* If you are counting calories, use non-fat ricotta and mozzarella cheese.