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Fennel and Spinach Lasagne with Two Cheeses

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

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.

Ingredients

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

Method

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

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