Beef and Fennel Lasagna with Asiago and Mascarpone

This easy lasagna recipe is big on flavor from very few ingredients—only four main ones: tender beef; sweet, anise-flavored fennel; mild and creamy mascarpone; and salty, slightly sharp asiago cheese. 

Mascarpone and Asiago Cheeses

While it’s more common to use ground meats in lasagna, small chunks of juicy steak provide a little different texture while maintaining that wonderful beefy flavor.

Beef for the Lasagna

The addition of fennel (instead of more typical lasagna vegetables such as onion, mushrooms, or spinach) makes this recipe a fun and delicious deviation from “normal” baked pasta. And the combination of steak and mascarpone actually gives the dish a hint of beef stroganoff richness and creaminess.

Tip: If you're not familiar with fennel, it's a bright, crisp, bulb vegetable that has a distinctively anise (or licorice) flavor. Cut off the frond end (save a few fronds for garnish, if desired) and expose the core. Cut the bulb in half to remove the core and you're ready to chop the rest. 

Fennel Bulb with Fronds Removed

Core in the Center of the Bulb

Cored Fennel Bulb

Remember: When you’re creating recipes, don’t over-complicate it. Choose sensible, common ingredients and use them in a simple way. As long as they pair well, the results should be delicious.

Ingredients

• 12 lasagna noodles
• 2 tbsp olive oil, plus more for oiling
• 1 lb steak (such as rib eye, New York strip, or Kansas City), cut into 1/2-inch cubes
• 3 garlic cloves, finely chopped
• 1 fennel bulb, cored and chopped
• 2 tbsp thyme leaves
• sea salt
• freshly ground black pepper
• 6 oz mascarpone cheese at room temperature
• 1 cup shredded asiago cheese, divided
• 2 cups crushed tomatoes, from a 28-oz can, divided

Preparation

1. Preheat the oven to 350° F.
2. Cook the lasagna noodles in a large pot of boiling, salted water for 8-9 minutes. Drain and rinse  under cold water to loosen the noodles.
3. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add the beef, garlic, fennel, and thyme and season with salt and pepper.

Beef and Fennel Beginning to Cook

1. Cook until the beef is just cooked through and the fennel has softened, about 10 minutes. Remove from the heat and let cool 10 minutes.

Cooked Beef and Fennel

1. Spoon the beef mixture into a bowl and add the mascarpone and 1/4 cup asiago cheese. Stir well to combine.
2. Lightly oil a 13 X 9-inch baking dish. Place 4 overlapping lasagna noodles in the bottom and spread 1/2 cup crushed tomatoes over them. Spread half the beef mixture over the tomatoes.

First Layer of the Lasagna

1. Top with 4 more lasagna noodles and repeat the layering, ending with the remaining 4 lasagna noodles.
2. Spread the remaining 1 cup of crushed tomatoes on top of the noodles and top with the remaining 3/4 cup of asiago cheese.

Lasagna Ready to Bake

1. Bake uncovered 35-40 minutes, until the cheese has melted and the juices are bubbly. Remove from the oven and let rest 10 minutes before slicing.

Baked Lasagna