All Recipes Meat and Poultry Recipes Pork Sausage

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: : -

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.

1 pan of lasagna

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