Italian
Sausage & Fresh Fennel Lasagna
Prep Time: 20 min | Cook Time: 65 min | Servings: 6 | Calories: 505
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Prep Time
20 min
Cook Time
65 min
Servings
6
Calories
505
Dig into this baked dish made of layer upon layer of tender lasagna noodles slathered with Sargento® Light Ricotta Cheese, a zesty marinara sauce, freshly chopped basil and layers of more cheese. Every forkful is packed with your favorite Italian flavors.
Ingredients
- 3/4 lb. turkey Italian sausage, casings removed
- 1 medium fennel bulb, trimmed, chopped (1-1/2 cups)
- 1 jar (24 oz.) marinara sauce, preferably spicy tomato basil
- 2 cups (15 oz.) Sargento® Light Ricotta Cheese
- 1/2 cup (2 oz.) Sargento® Shredded Parmesan Cheese, divided
- 1/4 cup chopped fresh basil
- 6 no-boil lasagna noodles
- 18 slices (8 oz.) Sargento® Ultra Thin Sliced Provolone Cheese
Directions
- Sauté sausage and fennel in a large deep skillet over medium heat until meat is no longer pink, about 8 minutes. Add marinara sauce; bring to a boil over high heat. Reduce heat; simmer 15 minutes or until fennel is tender.
- Combine Ricotta cheese, basil and 1/4 cup of the Parmesan cheese; mix well. Spread 1 cup of the marinara sauce over bottom of 8x8x2-inch square baking dish or 9x9x2-inch baking pan. Layer 2 noodles, half the Ricotta mixture, 1 cup sauce and 9 slices of the Provolone cheese in dish. Repeat layering with 2 noodles, remaining Ricotta mixture, 1 cup sauce, 2 noodles and all of remaining sauce. Cover dish with foil.
- Bake in preheated 375°F oven 55 minutes. Uncover; top with remaining 9 slices cheese and 1/4 cup Parmesan cheese. Continue baking 10 minutes or until hot and bubbly. Garnish with additional basil, if desired.
