Leek and Fennel Lasagne (8-10)

A dish from “Jamie Cooks Italy” which makes a great vegetarian main course.

Leek and Fennel Lasagne (8-10)
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Leek and Fennel Lasagne (8-10)
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  1. Melt the butter in a large pan over a medium heat and strip in most of the thyme leaves. Stir in the vegetables, season then fry for 15 minutes, stirring often.
  2. Pour in the wine then cover and cook for 30 minutes or until soft and sweet. Stir regularly and add splashes of water if needed.
  3. Stir in the flour for a few minutes then gradually add the milk a little at a time, stirring constantly. Simmer until thickened, stirring occasionally. Finely grate in half the nutmeg.
  4. Remove from the heat and finely grate in half the pecorino and tear in half the Taleggio. Stir well. Taste and season then leave to cool.
  5. Preheat the oven to 180 C. Layer up the sauce and pasta sheets in a large baking dish, adding little pieces of Mozzarella, Gorgonzola and the remaining Taleggio as you go. Finish with a final layer of sauce.
  6. Finely grate over the remaining pecorino and any other bits of cheese then bake for 40 minutes or until golden and bubbling.
  7. Pick the remaining thyme leaves, toss in a little oil and scatter over for the last five minutes. Leave to stand for 15 minutes before serving.
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