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 Tbsp. anise. Heat over low heat just until brie melts. Set aside. 2. Combine ricotta, eggs, remaining brie and pears. Season with salt and white pepper. 3. ...

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