- 1 (16 ounce) package lasagna noodles
- 1 tablespoon olive oil, or more as needed
- 1 bulb fennel, thinly sliced
- 1 large yellow onion, diced
- 1/2 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
- 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.
05/30/2019
recipepes.com
fennel lasagna, recipe
PT15M
PT1H
5
455 calories
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