Lasagna with fennel ragù simply to avoid wasting the outer leaves and stalks with the fennel fronds, a real shame, a waste of health and goodness. This lasagna can be prepared in the fall and until spring arrives, as long as fennel, the main ingredient, is harvested. There are indeed many white-colored vegetables, but different from each other in taste, appearance, or healthy properties. A small example among those containing sulfur like leeks, onions, and garlic naturally. For instance, potatoes have many properties and are a good source of energy, and then many, many more like celery root, Belgian endive, cauliflower, or Chinese cabbage, and today I would like to talk about fennel and their properties. Fennel contains flavonoids that have a positive influence on the female hormonal system. Surely the absence of color does not indicate a lack of nutritional properties, but on the contrary, they are real treasures of goodness and health.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 682.54 (Kcal)
- Carbohydrates 51.72 (g) of which sugars 9.72 (g)
- Proteins 31.04 (g)
- Fat 34.46 (g) of which saturated 10.46 (g)of which unsaturated 5.15 (g)
- Fibers 5.31 (g)
- Sodium 1,244.36 (mg)
Indicative values for a portion of 260 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 to prepare lasagna with fennel ragù
- 10.5 oz fennel
- 1 onion
- 7 oz ground pork
- 7 oz egg lasagna
- 3.5 oz grated Parmesan cheese
- 1 cup g béchamel sauce
- 1 carrot
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 1 tbsp chopped parsley
- 1 glass white wine
- Half tsp fennel seeds
- 10.5 oz tomato pulp
Tools to prepare lasagna with fennel ragù
- Pot
- Cutting board
- Earthenware dish
- Wooden spoon
Steps to prepare lasagna with fennel ragù
After washing and drying the fennel, cut them in half and then into small pieces. Of course, don’t throw anything away, including the fennel fronds.
I often use only the outer leaves of the fennel while I prepare the heart dressed as a salad.
In the pot with oil, lightly brown the garlic with chopped onion and carrot. Add the chopped mixture and let everything brown.
Sprinkle parsley, fennel seeds, and white wine, let evaporate.
Now add the chopped fennel, mix.
Cook for five minutes and add the tomato pulp, adjust the salt. Cook for 40 minutes over medium heat.
In the earthenware dish, start assembling the ingredients with a spoonful of béchamel, the lasagna sheet, then add the fennel ragù, the béchamel, and the grated Parmesan cheese.
Continue like this until all the ingredients are used.
With these ingredients, I prepared 4 layers of lasagna with fennel ragù.
Bake at 350°F for 40 minutes.
And here it is, ready, the lasagna with fennel ragù.
Anti-waste
Fennel is one of my favorite vegetables, I love them cooked and raw in all kinds of dishes. But there is a small but, I don’t digest that they really have so much waste in the kitchen and continuing to make them boiled or baked I am tired and repetitive. I found this very simple anti-waste system of using the stalks with all the fennel fronds which have draining, detoxifying, and diuretic properties.
Fennel is one of my favorite vegetables, I love them cooked and raw in all kinds of dishes. But there is a small but, I don’t digest that they really have so much waste in the kitchen and continuing to make them boiled or baked I am tired and repetitive. I found this very simple anti-waste system of using the stalks with all the fennel fronds which have draining, detoxifying, and diuretic properties.
Fennel is one of my favorite vegetables, I love them cooked and raw in all kinds of dishes. But there is a small but, I don’t digest that they really have so much waste in the kitchen and continuing to make them boiled or baked I am tired and repetitive. I found this very simple anti-waste system of using the stalks with all the fennel fronds which have draining, detoxifying, and diuretic properties.
FAQ (Questions and Answers)
Can you eat fennel fronds?
Yes, of course, just like fennel, the fronds have the same virtues: anti-bloating, draining, and detoxifying are just 3 of the numerous other benefits.
