Label
All
0
Clear all filters

Fennel and Spinach Lasagne with Two Cheeses

Rate this recipe

banner
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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title