The weather is still cool, but the days are getting longer, which means that there is more to do. The last thing I want to do after a busy day is cook, so I like to make casseroles ahead of time.
Bon Appétit did their entire issue this month on comfort foods, so here is one that I highly recommend. This hefty dish made 3 night's worth of dinners, and it is super yummy for the tummy!
I stuck to the recipe and used no-boil lasagna noodles. I soaked a few extra noodles and overlapped the edges to fill in the gaps. My casserole did drip a little because I added extra pasta. Just be sure to put a piece of foil on a lower shelf in the oven to catch any spills. This was delicious reheated on nights 2 & 3!
Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper.
DO AHEADSauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13x9x2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.