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Fennel Lasagna

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"A traditional lasagna only in the sense that it uses layered stratas and lasagna noodles."
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1 h 13 m servings 523 cals
Original recipe yields 8 servings (1 pan of lasagna)

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  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.

Nutrition Facts

Per Serving: 523 calories; 25.4 g fat; 55.7 g carbohydrates; 19.5 g protein; 53 mg cholesterol; 928 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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