Today I propose a rich and tasty dish, FENNEL LASAGNA, but a little different, an alternative version of lasagna, where instead of pasta we used vegetables, fennel.
A successful experiment, it’s an easy and quick recipe, where fennel gains flavor and creaminess, a dish that will appeal to everyone, light, delicate, and crunchy, thanks to the addition of almonds, it’s a complete surprise, you’ll see you’ll be thrilled. Basically, we created a white lasagna, where the ingredients besides fennel include béchamel, mortadella, sweet provola, a delight. And let’s not forget the multiple properties of fennel, an aromatic plant that has diuretic effects and improves liver function.
Here are more recipes with fennel:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 566.93 (Kcal)
- Carbohydrates 27.67 (g) of which sugars 10.26 (g)
- Proteins 26.89 (g)
- Fat 38.56 (g) of which saturated 20.72 (g)of which unsaturated 16.76 (g)
- Fibers 6.28 (g)
- Sodium 913.39 (mg)
Indicative values for a portion of 328 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for fennel lasagna
- 2.2 lbs Fennel
- 2 cups Béchamel
- 3.5 oz Mortadella with pistachios
- 7 oz Provola (sweet)
- 2.3 oz Grana Padano DOP (grated)
- 1.4 oz Breadcrumbs
- 2.3 oz Almonds (chopped)
- 2 cups Milk
- 3 tbsp Butter
- 1/4 cup All-purpose flour
- to taste Nutmeg
- to taste Salt
Tools
- Bowl
- Baking Dish Relaxdays Ceramic Baking Dishes, Set of 3, 2 Sizes, Rectangular Shape, Lasagna, Tiramisu, White, 3 pcs
- Pan
Preparation of fennel lasagna
Cut the cleaned fennel into slices, making slices about half an inch thick. Boil the fennel in plenty of salted water for about 15 minutes and then drain them well. Let them cool slightly and in the meantime continue with the rest.
Take a baking dish, about 10×7 inches, spread béchamel on the bottom and add some breadcrumbs. Now form a layer of fennel and pour the béchamel on top. Add a layer of grated grana, some chopped almonds, slices of mortadella, and slices of sweet provola.
Continue forming another layer like the previous one, cover everything with the remaining fennel, béchamel, grated grana, some breadcrumbs, and finish with chopped almonds.
Place in a preheated oven at 350/375° F for about 30 minutes. Check the cooking because times may vary depending on your oven. If you don’t want to eat it immediately, before cooking, you can freeze it.
Fennel lasagna storage
It can be kept in the fridge for a couple of days, or after cooking, you can freeze it.
