6 lasagna noodles
1 lb. ground beef
1 (15 1/2 oz.) jar spaghetti sauce
1 tsp. fennel seed, optional
2 c. shredded part-skim mozzarella cheese, divided
Cook lasagna noodles according to package directions. Meanwhile in a large skillet, cook beef over medium heat until no longer pink. Drain. Stir in spaghetti sauce and fennel seed. Heat thoroughly. Drain noodles and roll out on a plate. Spread 1/4 cup meat sauce over each noodle. Sprinkle with 2 T. cheese. Carefully roll up noodles and place seam side down in an 8 inch square baking dish. Top with remaining sauce and cheese. Bake uncovered at 400 degrees for 10-15 minutes or until heated thoroughly and cheese is melted.
Charlene Brill - Wardensville