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Seeds are relatively high in nickel, so a low nickel diet restricts them, but the trace of fennel seeds used for seasoning here is likely fine. If you prefer to always avoid fennel seeds, please tap it and change its rating to Red.
Bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain, toss with 1 tbsp olive oil to prevent sticking, and lay flat on a lightly oiled baking sheet.
Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it into small pieces, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Tilt the pan and spoon off excess fat, leaving about 1 tbsp in the skillet.
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