Fennel Lasagna recipe
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- 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 caloriescarbohydrate: 55.7 gcholesterol: 53.1 mgfat: 25.4 gfiber: 5.2 gprotein: 19.5 gsaturatedFat: 10.7 gservingSize: -sodium: 927.6 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Fennel Lasagna
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.
Bake in the preheated oven until bubbling, about 30 minutes.