Sweet Onion, fennel and tomato lasagne

An indulgent vegetarian lasagne, if you use quality ingredients the blend of onion, fennel and tomato is magical.

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Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 2 fennel bulbs sliced lengthways
 1 large Spanish/sweet onion sliced
 2 ½ tbsp olive oil
 2 cloves of garlic chopped
 1 tin of chopped tomatoes
 1 tin of whole plum tomatoes
 1 handful of basil torn into smaller pieces
 250ml double cream
 150g Parmesan cheese grated
 50g Grated Mozzarella
 9-12 sheets of quality dried lasagne
 Seasoning

1

Pre-heat the oven to 180c/Fan 160c

2

Spread the fennel and onion on a roasting tray/tin and toss with 2 tbsp of the oil and season well then cook in the oven stirring halfway for 30 mins

3

Meanwhile in a pan, heat up the remaining oil, fry the garlic for no more than 30 seconds then add both tins of tomatoes, season and simmer until you have a thick sauce, remove from the heat and stir through the basil

4

After the fennel and onion has cooked stir through the cream and return to the oven for a further 10 minutes then remove and stir in 100g of the parmesan and set aside

5

Now you can assemble the lasagne layering the fennel mixture, tomato sauce and pasta however you like depending on the dish you are using, make sure you finish with a sheet of lasagne and some tomato sauce on top

6

Sprinkle over the remaining parmesan and the mozzarella and cover with foil

7

Place in the oven for 30 minutes then remove the foil and cook for a further 10 minutes until the top is all bubbly, golden and brown

8

Remove from the oven and just let it rest for 5 minutes before slicing and serving

Ingredients

 2 fennel bulbs sliced lengthways
 1 large Spanish/sweet onion sliced
 2 ½ tbsp olive oil
 2 cloves of garlic chopped
 1 tin of chopped tomatoes
 1 tin of whole plum tomatoes
 1 handful of basil torn into smaller pieces
 250ml double cream
 150g Parmesan cheese grated
 50g Grated Mozzarella
 9-12 sheets of quality dried lasagne
 Seasoning

Directions

1

Pre-heat the oven to 180c/Fan 160c

2

Spread the fennel and onion on a roasting tray/tin and toss with 2 tbsp of the oil and season well then cook in the oven stirring halfway for 30 mins

3

Meanwhile in a pan, heat up the remaining oil, fry the garlic for no more than 30 seconds then add both tins of tomatoes, season and simmer until you have a thick sauce, remove from the heat and stir through the basil

4

After the fennel and onion has cooked stir through the cream and return to the oven for a further 10 minutes then remove and stir in 100g of the parmesan and set aside

5

Now you can assemble the lasagne layering the fennel mixture, tomato sauce and pasta however you like depending on the dish you are using, make sure you finish with a sheet of lasagne and some tomato sauce on top

6

Sprinkle over the remaining parmesan and the mozzarella and cover with foil

7

Place in the oven for 30 minutes then remove the foil and cook for a further 10 minutes until the top is all bubbly, golden and brown

8

Remove from the oven and just let it rest for 5 minutes before slicing and serving

Sweet Onion, fennel and tomato lasagne

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