12 dried lasagna noodles 8 ounces ground beef 8 ounces bulk Italian sausage or bulk pork sausage* 1 cup chopped onion 2 cloves garlic, minced One 14-1/2-ounce can diced tomatoes, undrained One 8-ounce can tomato sauce 1 tablespoon dried Italian seasoning, crushed 1 teaspoon fennel seeds, crushed 1/4 teaspoon ground black pepper 1 egg, lightly beaten One 15-ounce carton ricotta cheese or 2 cups cottage cheese, drained 1/4 cup grated Parmesan cheese 1 recipe Bechamel Sauce (below) 2 cups shredded mozzarella cheese (8 ounces) Grated Parmesan cheese (optional) Snipped fresh basil (optional) Instructions Bechamel Sauce Ingredients 3 cloves garlic, minced 2 tablespoons butter 3 tablespoons all-purpose flour 2 cups warm milk 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon ground black pepper Instructions In a medium saucepan cook garlic in hot butter over medium heat for 1 minute. Stir in flour until combined. Cook and stir for 2 to 3 minutes until golden. Do not let brown. Gradually whisk in warm milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in Parmesan cheese, salt, and pepper. Lightened-Up Spaghetti Pie Crowd-Favorite Italian Recipes Weeknight Ravioli Lasagna with Chianti Sauce Healthy Italian Dinners
