Photo: Markus Spiske
Fennel & roast tomato lasagne
7 ingredients
Serves 4
openrecipes
Vegetarian dish and very tasty - originally by Mat Follas, BBC MasterChef champion
Estimated Nutrition (whole recipe, rough)
216
Calories
10g
Protein
15g
Fat
12g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 fennel bulbs, sliced
- 3tbsp extra-virgin rapeseed oil
- 800g tomatoes on the vine
- 2tbsp balsamic vinegar
- 150ml double cream, plus a dribble extra if needed
- 100g hard cheese
- 250g dried lasagne sheets
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes