Artichoke 'n' Fennel Lasagna

Prep Time: 50 Minutes

Cook Time: 50 Minutes

Ready In: 100 Minutes

Servings: 9

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!

Ingredients:

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

Directions:

1. 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.
2. 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.
3. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 9-12 servings.

By RecipeOfHealth.com