Lasagne Tricolore

Spinach, Fennel and Tomato Lasagne

Infusing the Milk

1. 1

   Put the milk with the onion, bay leaf and peppercorns in a pan.

2. 2

   Bring to the boil, turn off the heat, cover and leave to infuse while you prepare the other ingredients.

Preparing the Tomatoes

1. 3

   Preheat oven to 180C (350F) gas mark 4.

2. 4

   Cut the tomatoes in half and arrange them, cut side up, on a baking tray.

3. 5

   Sprinkle them with salt and pepper, garlic, olive oil and bake until softened and wilted (about 35 minutes).

Preparing the Fennel

1. 6

   Pull off the tough outer layers of the fennel bulbs and cut the fennel tops where they meet the bulbs.

2. 7

   Slice about 4 mm from the root end and cut lengthways into thin slices.

3. 8

   Drop the fennel into plenty of salted simmering water and cook for about 5 mins., until the root ends feel tender but firm when prodded with a fork.

4. 9

   Drain well.

Preparing the Spinach

1. 10

   Put the spinach in a pan with 1 cm of water.

2. 11

   Cook over a high heat until leaves begin to wilt.

3. 12

   Stir, replace cover and cook until completely wilted (1-2 mins).

4. 13

   Drain and when cool squeeze out water with your hands.

5. 14

   Form spinach into marble sized balls.

Preparing the Ricotta Mixture

1. 15

   Beat the lemon zest and about half parmesan cheese into the ricotta and season.

Making the Bechamel Sauce

1. 16

   Now finish the bechamel sauce - melt the butter, stir in flour and cook gently for about 1 min, stirring all the time until mixture is a smooth paste.

2. 17

   Take the pan off the heat and add milk through a sieve.

3. 18

   Whisk until smooth.

4. 19

   Bring back to the boil, whisking all the time until sauce thickens.

5. 20

   Season with salt, pepper and nutmeg and simmer gently for 1-2 mins.

Assembling the Lasagne

1. 21

   To assemble lasagne, butter baking dish (23cm x 23cm).

2. 22

   Pour half sauce on the bottom and cover with a single layer of pasta.

3. 23

   Spread pasta with half ricotta mixture and then arrange tomato halves, mozzarella, basil and fennel slices on top.

4. 24

   Follow this with another layer of pasta, ricotta and dot with spinach balls.

5. 25

   Arrange final layer of pasta, pour over the rest of the sauce and sprinkle with grated parmesan.

Baking the Lasagne

1. 26

   Put the lasagne into the oven and cook until golden and bubbling (about 30 mins).