Fennel Lasagna recipe

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Ingredients

1 (16 ounce) package lasagna noodles
1 tablespoon olive oil, or more as needed
1 bulb fennel, thinly sliced
1 large yellow onion, diced
½ cup baby bella (crimini) mushrooms, sliced
6 cloves garlic, minced
1 pound sweet Italian sausage, casings removed
1 (24 ounce) jar marinara sauce
3 tablespoons dried basil
1 teaspoon red pepper flakes
1 (8 ounce) package cream cheese, at room temperature
2 cups shredded mozzarella cheese

Nutrition Info

522.7 calories
carbohydrate: 55.7 g
cholesterol: 53.1 mg
fat: 25.4 g
fiber: 5.2 g
protein: 19.5 g
saturatedFat: 10.7 g
servingSize: -
sodium: 927.6 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

  3. Heat olive oil in a skillet over medium heat. Add fennel, onion, mushrooms, and garlic, cook and stir until onions are translucent, 5 to 7 minutes.

  4. Place sausage into a skillet over medium-high heat. Cook and stir until browned and crumbly, 5 to 7 minutes, drain and discard grease. Add marinara sauce, basil, and red pepper flakes to skillet, stir to combine.

  5. Coat the bottom of a Dutch oven with marinara sauce mixture, add a layer of lasagna noodles. Spread a 1/4-inch layer of cream cheese over noodles, add a layer of onion-fennel mixture. Top with more sauce. Repeat layers until all sauce, cream cheese, and onion-fennel mixture are used up, about 3 layers. Top last layer with mozzarella cheese.

  6. Bake in the preheated oven until bubbling, about 30 minutes.

Recipe Yield

1 pan of lasagna

Recipe Note

A traditional lasagna only in the sense that it uses layered stratas and lasagna noodles.

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