Bosc Pear Lasagna with Almonds and Brie

Bosc Pear Lasagna with Almonds and Brie

YIELD: 12 servings

1 qt. béchamel sauce
1 lb. brie, trimmed and cubed
2 Tbsps. ground anise
2 lbs. ricotta cheese
6 large eggs
4 medium Bosc pears, peeled, cored, cut into ½" cubes
salt and white pepper, as needed
1 lb. (12 pieces) lasagna noodles, dry
2 oz. (½ cup) sliced almonds, toasted

1. Combine béchamel with half the brie and 1

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