Fennel and tomato lasagne

Method

1. Preheat the oven to 180C/gas 4. Heat the olive oil in a large heavy based pan over a medium heat. Add the garlic, fennel and onions and cook for 4-5 minutes until softened.

2. Add the tomatoes, red wine, sugar and seasoning and bring to the boil. Simmer gently for 20 minutes, until the vegetables are cooked through.

3. To assemble the lasagne, spoon one third of the tomato and fennel sauce into the base of a lasagne dish.

4. Add a layer of lasagne sheets.

5. Spoon over another layer of the sauce.

6. Break the mozzarella into rough pieces and scatter half of it evenly over the sauce.

7. Continue to layer up the dish until all the ingredients are used up, finishing with a layer of cheese. Bake for 25-30 minutes.

8. Serve with salad.

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Ingredients

50ml Olive oil
1 garlic clove, crushed
2 heads Florence fennel, chopped
1 large onion, chopped
800g tinned chopped tomatoes
75ml Red wine
1 pinch Sugar
salt and fresh ground black pepper
175g no-cook lasagne sheets
450g Mozzarella
salad leaves, to serve

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