pasta: lasagna with fennel and cheese

[Guest guest]

this one is over the top cal and cff. thinking thinly sliced roasted sweet

potato or squash would go well layered among the fennel.

 

 

* Exported from MasterCook *

 

Lasagna with Fennel and Gorgonzola

 

Recipe By :Cornelia Schinharl

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds fennel bulbs

2 teaspoons fennel seed

1 lemon

1 bunch fresh dill weed

2 garlic cloves

2 beefsteak tomatoes

10 ounces Gorgonzola cheese

7/8 cup heavy cream -- (200ml)

7/8 cup milk -- (200ml)

2 ounces Parmesan cheese -- freshly grated

black pepper

9 ounces lasagna noodle (no precooking needed)

5 ounces mozzarella cheese

 

1. Trim fennel. Set aside delicate fennel greens. Halve lengthwise and cut out

cores. Blanch fennel in boiling salted water about 4 minutes. Rinse with cold

water, drain and cut into thin crosswise slices.

 

2. Crush fennel seed in mortar. Thinly slice off lemon peel and mince. Press

juice from lemon half. Cut off feathery tips of dill. Mince garlic. Core

tomatoes, dip into boiling water, peel, halve, and dice finely.

 

3. Mash Gorgonzola and beat with cream and milk until smooth. Stir in Parmesan

and lemon juice. Season with salt and pepper.

 

4. Preheat oven to 350F. Mix fennel with lemon peel, garlic, dill and fennel

seed and season with salt and pepper. Line greased rectangular baking dish with

layer of uncooked lasagna noodles. Add layer of fennel mixture and half the

tomatoes. Add layer of cheese mixture.

 

5. Continue layering; top layer should be noodles covered with cheese mixture

and sprinkled with tomato. Cut mozzarella into cubes and sprinkle over top.

[Make sure the noodles are covered; submerged in the liquid.]

 

6. Bake lasagna in center of oven about 40 minutes or until noodles are tender

and top is golden brown. Finely chop reserved fennel greens and sprinkle over

lasagna. Serve hot.

 

VARIATION: * Instead of fennel, use blanched beet greens or savoy cabbage

leaves. * Oyster mushrooms, cut into strips and sauteed in olive oil until

golden, can be layered with other ingredients.

 

Description:

" Easy, for company "

Source:

" Noodles: A Vegetarian Journey through the World of Pasta (Barron's) "

S(Archived):

" Hanneman (vegrecipes) 2002-11-08 "

Start to Finish Time:

" 1:30 "

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Per Serving (excluding unknown items): 482 Calories; 29g Fat (52.6% calories

from fat); 22g Protein; 38g Carbohydrate; 5g Dietary Fiber; 92mg Cholesterol;

781mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit;

0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 1514 0 0 0 0 0 3878 0