Fennel & roast tomato lasagne
Member recipe

Fennel & roast tomato lasagne

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(2 ratings)

Member recipe by

Servings

Serves 4

Vegetarian dish and very tasty - originally by Mat Follas, BBC MasterChef champion

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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

Method

    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 30mins
    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.
    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

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Comments (3)

pippachoc's picture
5

I now cheat considerably with this recipe and use a good quality jar of tomato and basil sauce, and layer up accordingly. Tastes absolutely gorgeous!

pippachoc's picture
5

YUM! If you can resist scoffing the roasted creamy fennel, then you're on a winner! Have done a couple of times, first time the best when erred on the side of over roasting the fennel - this brought out SO much more flavour than second time when fennel just sort of softened. My lovely but a tad fussy 13yr old vegetarian daughter LOVES this - so its a favourite!

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