PEA, FENNEL & SPINACH LASAGNE

Prep time 25 mins Cooking time 55 mins Serves 6

INGREDIENTS

300g fennel bulb, trimmed, feathery fronds reserved

4 tbsp extra virgin olive oil 2 cloves garlic, crushed

50g shallots, chopped finely

1 tsp ground fennel

2 tsp lemon rind, finely grated 500g english spinach, trimmed, blanched and chopped 240g fresh peas

1.2kg canned chopped tomatoes 1 cup roughly torn fresh basil 250g wholemeal lasagne sheets 60g soft ricotta

2 tbsp extra virgin olive oil, extra ¼ cup small basil leaves, extra RICOTTA BÉCHAMEL

420g soft ricotta

3 free-range eggs

140g greek-style yogurt

4 tbsp lemon juice

200g crumbled feta

125ml sparkling mineral water

METHOD

Finely chop the fennel. Reserve 2 tbsp of the feathery fronds to serve. Heat 1½ tbsp oil in a frying pan over medium heat; cook fennel, garlic, shallots and ground fennel, stirring, for 8 mins or until lightly golden. Transfer mixture to a large bowl; stir in rind. Season. Stir in spinach. Refrigerate until cooled. Stir in peas. Preheat oven to 200°C. Combine tomatoes, basil and remaining oil in a bowl; season.

Make ricotta béchamel. Whisk all the ingredients, except water, until combined. Add mineral water and whisk until combined.

Spread one-third of the tomato mixture over the base of a 3-litre 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 and spinach mixtures and béchamel, finishing with pasta sheets and tomato mixture. Top with spoonfuls of ricotta.

Bake lasagne until top is golden and pasta is cooked, 45 mins. Stand for 10 mins before serving. Serve lasagne drizzled with oil, basil and fennel fronds.