Fennel Lasagna

This semi-traditional lasagna uses layers of sauce, veggies, and noodles; the fennel and cream cheese make this recipe deliciously different.

• Preparation Time: 25 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 13 mins
• Calories: 523 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.