Fennel Lasagna Recipe

  • 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
  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.