Fennel and Spinach Lasagne with Two Cheeses

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

The sauce for this lasagne is made from yoghurt, giving the dish a lighter texture. It has a wonderful combination of flavours. Use either fresh lasagne sheets or the type that needs no pre-cooking.


  • 225 g/8 oz lasagne sheets
  • 450 g/1


Put the lasagne sheets (unless you are using the fresh kind) into a sink of hot water into which you have sprinkled a little cooking oil and leave them to soak — they should not be left for longer than 20 minutes or they will become too soft.

Wash the spinach, then boil it in salted water unt