Do this fresh undertake lasagna with creamy Brie cheese and dense, sweet Bosc pears.
- 4 Bosc USA Pears, peeled, cored, and reduce -inch pieces
- two tablespoons ground anise, divided
- 4 cups white-colored cream sauce
- 12 uncooked lasagna sheets
- 2 pounds ricotta cheese
- 6 eggs
- 1 pound Brie cheese, divided
- 2 ounces toasted sliced almonds
- Salt and white-colored pepper, to taste
Preheat oven to 350 levels. Combine 1 tablespoon anise and pound of Brie with cream sauce. Mix ricotta, eggs, remaining anise, and remaining brie. Season to taste. Combine pears with ricotta mixture.
Ladle 4 ounces of cream sauce into the foot of a 9 x 11-inch baking pan. Layer the pan with 4 uncooked lasagna sheets. Top the lasagna with 1 / 2 of the pear and ricotta mixture. Top the pear and ricotta mixture having a third from the sliced almonds. Ladle 8 ounces of cream sauce on the top of almonds.
Produce a second layer of lasagna, alternating lasagna noodles, pear mixture, almonds, and cream sauce. Layer surface of lasagna with final 4 sheets of pasta. Cover with remaining cream sauce (make certain all pasta sheets are engrossed in sauce). Cover baking dish with lid or aluminum foil and bake for half an hour.
Top lasagna with remaining almonds and bake yet another fifteen minutes. Let lasagna awesome for five minutes before slicing and serving.