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Artichoke 'n' Fennel Lasagna

 Artichoke 'n' Fennel Lasagna
This lasagna is so full of different flavors and textures that you'll never miss the meat. The aroma of Italy fills the kitchen as it bakes!
9-12 ServingsPrep: 50 min. Bake: 50 min. + standing


  • 2 cups thinly sliced fennel bulb (about 1 large)
  • 2 tablespoons olive oil
  • 1 jar (12 ounces) marinated artichoke hearts, drained and chopped
  • 1-1/4 cups prepared pesto
  • 1 cup Alfredo sauce
  • 2 cups (8 ounces) shredded Italian cheese blend
  • 1 cup crumbled goat cheese
  • 1 cup grated Parmesan cheese
  • 1 jar (24 ounces) meatless spaghetti sauce, divided
  • 9 lasagna noodles, cooked and drained
  • 1 jar (16 ounces) roasted sweet red peppers, drained
  • 2-1/2 teaspoons Italian salad dressing mix


  • In a large skillet, saute fennel in oil for 10-13 minutes or until
  • tender and lightly browned. Remove from the heat; stir in the
  • artichokes, pesto and Alfredo sauce. Set aside. Combine the cheeses;
  • set aside.
  • Spread 1 cup spaghetti sauce into a greased 13-in. x 9-in. baking
  • dish. Top with three noodles and the fennel mixture. Layer with
  • three noodles, cheese mixture and remaining noodles. Combine red
  • peppers and remaining spaghetti sauce; spread over the top. Sprinkle
  • with salad dressing mix.
  • Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes

2 of 2

Artichoke 'n' Fennel Lasagna (continued)

Directions (continued)

  • longer or until bubbly. Let stand for 10 minutes before cutting.
  • Yield: 9-12 servings.
Nutritional Facts: 1 piece equals 512 calories, 33 g fat (14 g saturated fat), 59 mg cholesterol, 1,294 mg sodium, 29 g carbohydrate, 3 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.