I am super excited about July’s Veggie of the Month. For some reason, pretty many people are not exactly fans. The thing is, you just have to find the right recipe’s for…
You should try this fennel lasagna with ricotta, even if you have not found a fennel recipe you liked before. It is an awesome combination!
Fennel lasagna with ricotta
What you need:
200g fennel (and the small greens)
1 garlic clove
1 tbsp butter
50ml white wine
150ml vegetable broth
5 lasagna noodles (oven-ready)
20g Parmesan cheese
What you do:
Preheat the oven to 180°C/350°F.
Thinly slice the shallot, garlic and the fennel. Melt the butter in a skillet over medium-high heat, add shallot and garlic and sauté for 3-4 minutes. Add the fennel and cook for 7-8 minutes, stirring occasionally. Add the wine, let most of it evaporate. Pour in the vegetable broth, stir, take away from the heat. Stir in the ricotta. Season with salt and pepper. Chop the fennel greens and add them to the sauce.
In a small casserole dish, layer the sauce and the noodles, starting with sauce. On top of the last lasagna noodle, spread the rest of the sauce (if there’s nothing left, use some extra ricotta). Top with Parmesan. Bake for 25 minutes. Serve immediately.