Fennel & roast tomato lasagne
Member recipe

Fennel & roast tomato lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by


Serves 4

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

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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


    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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Sep, 2011
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!
23rd Oct, 2010
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!
4th Aug, 2010
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.