Fennel & roast tomato lasagne
- Preparation and cooking time
- Total time
- None
- Easy
- Serves 4
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Showing items 1 to 6 of 6
- 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
Method
step 1
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 30minsstep 2
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.step 3
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
