Fennel – Tomato – Lasagna

Ingredients for 4 servings:

• 6 bulbs of fennel
• 750 g tomatoes
• Salt
• 3 tbsp butter
• 3 tbsp flour
• Nutmeg, ground
• 1 tbsp oil
• 1 ¼ liters of milk
• 16 lasagna sheets, without pre-cooking
• 150 g cheese (Emmental), grated
• 50 g butter, soft
• Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean and halve the fennel. Cut the bulb halves into 1 cm-wide strips. Blanch in boiling salted water for about 5 minutes, drain, and set aside to dry. Wash the tomatoes and cut into 1 cm-thick slices, removing the stems. Preheat the electric oven to 200 degrees Celsius. For the béchamel sauce, melt the butter, stir in the flour, and gradually add the milk while stirring. Reduce heat to low and reduce slightly, seasoning with salt and nutmeg. Grease a large baking dish. Pour a little béchamel sauce into the dish. Layer the lasagna sheets, sauce, vegetables, and cheese in the dish. Finish with lasagna sheets, béchamel sauce, and cheese. Sprinkle the butter in small pieces over the lasagna. Place the lasagna in the center of the oven and bake at 200 degrees Celsius for about 30 minutes until golden brown.