Fennel & Courgette Lasagna
A comforting yet summery one pan dish with a lemon and thyme bechamel.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 2
Ingredients:
1 Courgette
2 Fennel
2 tbsp Olive oil
6 Lasagna sheet
Salt & pepper
Cheddar (grated )
For the bechamel:
3 tbsp Unsalted butter
3 tbsp Plain flour
200 ml Water
200 ml Milk of choice
1 vegetable stock cube
2 Garlic cloves (grated )
1 tsp Lemon zest
1 tsp Dried thyme
Recipe:
- Preheat the oven to 200C/180c fan/6 gas mark. Slice the courgette and fennel lengthwise into long pieces.
- Place a grill pan or frying pan over a medium-high heat and fry the courgette in a little olive oil until lightly charred. Season with salt and pepper. Remove the courgette from the pan and into your baking dish.
- Follow the same steps for the fennel and place on top of the courgette in the baking dish.
- Melt the butter to a small saucepan and then add the flour and thyme, and whisk until a paste forms. Add the water, milk, lemon zest, stock cube and garlic. Cook over a medium heat, whisking often until the sauce has thickened.
- Half of the bechamel sauce over the veggies and top with the lasagna sheets. Pour over the rest of the bechamel sauce and finish with the grated cheese.
- Cover with foil and bake for 30 minutes, then remove the foil and cook for another 10 minutes, or until the top is golden and the pasta sheets are cooked through. Serve warm with your favourite protein. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days
