Name: Sweet Onion, fennel and tomato lasagne
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
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

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

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

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

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

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

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

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

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

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