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.
Put the lasagne sheets (unless you are using the fresh kind) into a sink of hot water into which you have sprinkled
Wash the spinach, then boil it in salted water until limp. Drain thoroughly, pressing out excess liquid, and chop up small.
Cut the tough stalks and base off the fennel, and any marked outer parts, reserving the green leaves. Chop the fennel up into fairly small pieces and boil in salted water for a few minutes until softened. Drain well. Peel and finely chop the garlic and roughly crush the green peppercorns in a pestle and mortar.
Heat the olive oil over a medium heat in a large, deep frying pan or a wide, heatproof casserole dish, add the garlic and fennel seeds and stir around for a minute. Add the fennel, stir around for another 3-4 minutes and then remove from the heat. Stir in the crushed peppercorns and drained chopped spinach and season with salt and
Drain the soaked lasagne sheets, placing them in a single layer on absorbent kitchen paper. Butter a rectangular ovenproof dish measuring roughly
Arrange a layer of lasagne sheets in the dish, then spoon one third of the fennel and spinach mixture over the lasagne. Arrange one third of the goat’s cheese slices on top. Lay on more lasagne and continue as before, ending with a layer of lasagne sheets.
Cook the dish in the centre of the oven for about 35 minutes, until speckled brown on top. Garnish the edges with chopped fennel leaves before serving.
© 1997 Josceline Dimbleby. All rights reserved.