1 lb. lasagne, cook as directed
1 lb. Ricotta cheese
1 lb. Mozzarella cheese
1/4 lb. grated Parmesan or Romano cheese (reserve 2 tablespoons)
1/4 c. chopped parsley
1 egg
Salt and pepper

Combine all ingredients except lasagne and Mozzarella and mix well, refrigerate.

FENNEL TOMATO SAUCE:

1 lg. can plum tomatoes, crushed or whole
2 garlic cloves, minced
1 carrot, diced
1 onion, diced
2 to 3 tbsp. olive oil
1/4 c. minced parsley
1 tbsp. fennel seed
Pinch of red pepper
2 tbsp. tomato paste diluted in 1/4 cup dry white wine

Saute onion, carrot, garlic, fennel in oil for 10 to 15 minutes. Add white wine, reduce and add tomatoes and parsley. Bring to a boil, then reduce and simmer for 45 minutes. Assemble lasagne: layer pan with sauce, add strips of pasta, cover with cheese mixture and sprinkle with reserved cheese. Repeat process until ingredients are used. Place sliced Mozzarella on top. Bake at 350 degrees or until cheese bubbles.