Sausage & Fresh Fennel Lasagna
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® Artisan Blends® 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
- 1
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.
- 2
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.
- 3
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.
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See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 507
Total Fat 20.9g
Saturated Fat 10.0g
Trans Fat 4.8g
Polyunsaturated Fat 1.9g
Cholesterol 96mg
Sodium 1323mg
Carbohydrates 32g
Protein 33g
Dietary Fiber 3g
Vitamin A 137%
Vitamin C 14%
Calcium 517%
Iron 3%
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