Pea, fennel & spinach lasagne
- 1 (300g) medium bulb fennel, trimmed, feathery fronds reserved
- 1/4 cup (60ml) extra virgin olive oil
- 2 clove garlic, crushed
- 2 (50g) shallots, chopped finely
- 1 teaspoon ground fennel
- 2 teaspoon lemon rind, finely grated
- 500 gram english spinach, trimmed
- 1 1/2 cup (240g) fresh peas
- 1.2 kilogram can chopped tomatoes
- 1 cup roughly torn fresh basil leaves
- 250 gram wholemeal lasagne sheets
- 1/4 cup (60g) soft ricotta
- 2 tablespoon extra virgin olive oil, extra
- 1/4 cup small basil leaves, extra
- 1 3/4 cup (420g) soft ricotta
- 3 free-range eggs
- 1/2 cup (140g) greek-style yoghurt
- 1/4 cup (60ml) lemon juice
- 1 cup (200g) crumbled feta
- 1/2 cup (125ml) sparkling mineral water
Pea, fennel & spinach lasagne
- 1Finely chop the fennel. Reserve 2 tablespoons of the feathery fronds to serve.
- 2Heat 1½ tablespoons of the oil in a large frying pan over medium heat; cook fennel, garlic, shallots and ground fennel, stirring, for 8 minutes or until lightly golden. Transfer mixture to a large bowl; stir in rind. Season to taste.
- 3Wash spinach leaves but don't dry. Cook spinach in same pan over high heat, in two batches, until wilted; drain. When cool enough to handle, squeeze out excess liquid. Coarsely chop spinach; stir into fennel mixture. Season to taste. Refrigerate until cooled. Stir in peas.
- 4Preheat oven to 200°C/400°F.
- 5Combine tomatoes, basil and remaining oil in a bowl; season.
- 6Make ricotta béchamel. Whisk ricotta, eggs, yoghurt, juice and feta in a large bowl until combined. Whisk mineral water into mixture until combined.
- 7Spread one-third of the tomato mixture over the base of a 3-litre (12-cup) baking dish. Cover with one-third of the pasta sheets. Top with half the spinach mixture and half the béchamel. Continue layering with remaining pasta sheets, tomato mixture, spinach mixture and béchamel, finishing with pasta sheets and tomato mixture. Top with spoonfuls of ricotta.
- 8Bake lasagne for 45 minutes or until top is golden and pasta is cooked (cover with greased foil if necessary to prevent overbrowning). Stand for 10 minutes before serving. Serve lasagne drizzled with extra oil and topped with extra basil and reserved fennel fronds.
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