Fennel lasagna – Vegetarian

This vegetarian fennel lasagna it’s super cosy and full of flavour and creamy layers.

The fennel adds a delicate sweetness, the leeks bring a soft texture, and the cheese melts into something irresistibly tasty, tying all the aromas together. With a touch of Italian herbs, it’s fragrant, comforting, and full of depth, proof that a vegetarian dish can be just as satisfying and indulgent as any classic lasagna.

Ingredients: (for 4 portions – my tray was 26/19 cm)

• 1 leek
• 1 stock cube (vegetable or other of choice)
• 4 cloves of garlic
• 2 small yellow onions (or 1 large)
• 40 g butter
• 30 g plain white flour
• 1 fennel bulb
• lasagna sheets
• 10 g Italian seasoning mix
• 500 ml hot water
• 100 g grated cheese, divided into 2 equal portions (I used Gouda)
• 150 g cooking cream (liquid cream)
• salt and pepper
• a little olive oil
• 1 sprig of fresh oregano and a few sprigs of fresh basil

Preparation:

We’ll start by washing, cleaning, and chopping all the vegetables. Rinse and finely chop the fresh oregano. Peel the onion and dice it finely. Cut the fennel bulb into quarters, remove the tough core, then slice each piece in half lengthwise and cut into thin slices. Peel the garlic and press it through a garlic press. Clean the leek, slice it in half lengthwise, then cut it into thin half-moons.

Preheat the oven to 220°C (430°F) and let it heat up thoroughly.

Boil 500 ml of water and pour it into a bowl over the stock cube. Stir well until it’s fully dissolved, then set it aside.

In a large, deep pan, heat a little olive oil, then add the fennel, onion, and leek. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables soften and start to release their aroma.

Next, add the garlic, stir well, and cook for about another minute until fragrant. Then remove the pan from the heat, cover it, and set it aside.

In a separate pot, melt the butter over medium heat. Once it’s melted, add the flour and whisk well to avoid any lumps. Gradually pour in one-third of the prepared stock, whisking constantly until smooth. Let it cook for 1–2 minutes, then add the second third of the stock and whisk again. Finally, add the remaining stock and continue stirring as it simmers for about 3–4 minutes, until the sauce thickens slightly. Keep whisking often to make sure it stays silky and smooth.

Return the pan with the vegetables to the heat and pour in the prepared sauce. Stir everything together, then add the chopped oregano and Italian seasoning. Mix well and let it cook for 2–3 minutes. Add half of the grated cheese, stir again, and continue cooking for another 3–4 minutes, stirring occasionally, until the flavours meld together.

Prepare a baking dish and spread a little of the vegetable mixture on the bottom.

Arrange the lasagna sheets to fully cover the surface. Generously layer the vegetable mixture on top, then add another layer of lasagna sheets. Continue layering in this way until all the vegetable mixture is used, making sure the top/last layer is vegetables. Sprinkle the remaining grated cheese on top, add a little pepper if you like, and bake in the preheated oven for about 30–35 minutes, until the cheese is beautifully golden and bubbling.

Chop the fresh basil and sprinkle it over the lasagna once it’s done. Let the lasagna rest for about 10 minutes after removing it from the oven before serving, then garnish with the chopped basil for a fresh, aromatic finish.

If you try the recipe, let me know how you liked it! 😊

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