Name: Fennel and Spinach Lasagne with Two Cheeses
Yield: Serves 6
Ingredients: 2 tablespoons milk; 2 teaspoons green peppercorns in brine; 1 rounded tablespoon cornflour; 450 g/1 lb fresh spinach; 6 medium bulbs fennel; 2 tablespoons freshly grated Parmesan cheese; salt; 2 large cloves garlic; 150 ml/¼ pint Greek-style yoghurt; 225 g/8 oz lasagne sheets; 225 g/8 oz small, round white goat’s cheese with rind; black pepper; 3 teaspoons fennel seeds; 2 tablespoons olive oil

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

Main course
Vegetarian
Pasta

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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Ingredients

Method

Part of