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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!
  • Total Time
    Prep: 50 min. Bake: 50 min. + standing
  • Makes
    9-12 servings


  • 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 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 13x9-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 longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 512 calories, 33g fat (14g saturated fat), 59mg cholesterol, 1294mg sodium, 29g carbohydrate (6g sugars, 3g fiber), 22g protein.

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