Serves 4


3 Tbsp Rapeseed Oil

1 Fennel bulb, or 3 Celery sticks, diced

1 Onion, peeled and chopped finely

5 Garlic Cloves, peeled and chopped finely

2 Tbsp Fresh Parsley leaves, chopped

0.5 Tsp Fennel Seeds

0,5 Tsp Dried Mixed Italian Herbs

0.5 Tsp Dried Chilli Flakes

150 ml Dry White Wine

150 ml Vegetable Stock

Zest of 2 Lemons

2 Bay Leaves

1 Carrot, peeled and diced

2 x 400 g tins of Chopped Tomatoes

3 Courgettes, diced

250 g Asparagus chopped

170 g Peas, fresh or frozen

400 g fresh Lasagne

250 g Ricotta Cheese

2 Eggs, beaten lightly

85 g Parmesan, grated

Nutmeg, grated

Sea Salt & Freshly Ground Black Pepper

Pinch of Cayenne Pepper

How to cook

Preheat the oven to 180 degrees C

Heat 2 Tbsp of Oil in a large saucepan

Add the Fennel (or Celery), Onion and half of the Garlic

Cook for 5 minutes over a medium heat until the Onion has softened

Add the Parsly, Fennel Seeds, Italian Herbs and Chilli Flakes and cook for 2 minutes

Add the Wine, Stock, Lemon Zest, Bay Leaves and Carrot and cook for a further 5 minutes, until the liquid has reduced to about 100 ml

Stir in the Tomatoes and continue to cook over a medium heat for about 10 minutes, or until reduced to a well flavoured sauce

Add the remaining Garlic, cover, and cook for 5 - 10 minutes

Stir in the Courgettes and season to your own taste

Cover and cook for 5 minutes

Add the Asparagus and Peas

Cover and cook for 5 minutes

Lightly grease a lasagne dish with a little of the remaining OIl

Lift half of the vegetables out of the sauce with a slotted spoon and discard the Bay Leaves

Top with a layer of overlapping Lasagne sheets

Pou the remaining vegetables and sauce on top

Finish with a final layer of overlapping Lasagne sheets

Mix the Ricotta Cheese with the Eggs and Parmesan

Season with a little Nutmeg, Salt & Pepper and a pinch of Cayenne Pepper

Pour this mix evenly over the top of the Lasagne

Drizzle with any remaining Oil

Bake for 30 minutes, until the top is speckled golden brown

Serve immediately divided over 6 serving plates along with some Salad leaves and Garlic Bread

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