BBC Good Food
Fennel and Roast Tomato Lasagne
Page 74
Tags: vegetarian tomatoes pasta fennel lasagna bechamel gratins and casseroles oven baked pasta
Recipe Reviews
friederike from Berlin,
Very delicious, though it could have been better. First of all, cooking time is more something like 1 hour 20 minutes instead of 40 minutes. We replaced doubled creme (not available here) with a mix of single cream and mascarpone. I worried about the pasta not cooking because it wasn't covered in sauce, but this turned out fine (though we added extra cream).
There were no instructions on how to cut the fennel (if it was supposed to be cut at all), so we just sliced it. In the end, fennel proved to be the weak point. Although the dish was delicious, the fennel was still a bit too hard for my liking, and I would suggest cutting up the fennel into small cubes or stripes to make it cook faster and to be able to spread it easier. Furthermore, there was too much of it too - or rather not enough of everything else, as it didn't feed four persons anyway.
On the positive side, although cooking time is fairly long, relatively little time is needed for preparation, especially for a lasagna. And, as I said, it was delicious, and with the above changes it could make a great dish.
(edited 16th June 2016) (0) comment (1) useful
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