Artichoke 'n' Fennel Lasagna Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- 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 longer or until bubbly. Let stand for 10 minutes before cutting.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment