• 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


  • 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 30mins
  • STEP 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

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