My mother used to prepare fennel and gorgonzola in a crispy oven dish. It was a really fancy combination 40 years ago, and still is an awesome marriage of flavors.
My mother hates pasta, so the lasagna version would never have been her kind of thing.
For 4p, chop 1,5 kilo of fresh fennel. Steam until al dente. Cool down, don’t drain.
Chop and fry 4 garlic cloves in 2 table spoons of butter. Stir. Add 2 table spoons of flour. Once the flour smells like cookies add 750 ml of milk while stirring. Add 1 table spoon of dried basil, nutmeg and 1 cubes of stock. Taste, add pepper and salt. Finish with the juice of 1/2 of a lemon. Stop the cooking once the sauce has thickened.
Mix the sauce with the fennel.
Oil a rectangular oven dish. Spread some sauce and cover with lasagna sheets ( I used only 125 grams in total). Continue with sauce, some gorgonzola ( 200 grams in total) and some grated parmigiano ( 60-70 grams for the whole dish). Cover with lasagna sheets and continue. Finish with the parmigiano.
Bake in the oven at 180° for approximately 40 mins. Cover the dish if necessary ( too brown).
More than 40 years of marriage, still 👌.
Doc V's Healthy Kitchen 