Fennel & Roast Tomato Lasagne
This delicious Fennel and Tomato Lasagne recipe is a delightful twist on the classic Italian dish. Tender roasted fennel combined with juicy tomatoes, creamy sauce, and layers of pasta create a comforting and flavorful meal that is sure to impress your taste buds. Easy to assemble and perfect for a cozy family dinner or entertaining guests, this lasagne is a wonderful way to enjoy the unique flavors of fennel in a satisfying and hearty dish.
— Constant Cookbook
Ingredients
- 3 fennel bulbs, sliced
- 3tbsp extra-virgin rapeseed oil
- 800g tomatoes on the vine
- 2tbsp balsamic vinegar
- 150ml double cream, plus a dribble extra if needed
- 100g hard cheese
- 250g dried lasagne sheets
Instructions
- Haet the oven to 160c fan. Place the fennel in a large roasting tray, season and drizzle with 2tbsp of the oil. Place the tomatoes in a separate roasting tray. Season and drizzle with the remaining oil and balsamic. Roast both for 30mins
- Stir the cream into the fennel and return to the oven for a further 10mins. Meanwhile lightly mash the tomatoes with a fork. After 10mins remove the fennel from the oven, grate over most of the cheese and stir to melt - it should make a little sauce that clings to the fennel - add more cream if you need to. Reduce oven temp to 140c fan.
- To assemble the lasagne, spoon a thin layer of tomatoes into an oven proof dish. Top with a layer of pasta, followed by a layer of fennel, then another layer of pasta. Repeat, finishing with a layer of fennel. Grate over remaining cheese and bake for 45mins until golden and the pasta is cooked
Yield
Serves 4
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