Lasagne with ricotta, fennel and tomato

Name: lasagne with ricotta, fennel and tomato
Total time: 20 min
Yield: 4
Ingredients: 6 tablespoon olive oil; 2 fennel bulb in thin slices; 4 meat tomato in small blocks; 1 tablespoon fresh thyme only the leaves; 1 teaspoon dried thyme; 200 gram ricotta; 12 lasagne sheets ribbed; 3 cut White bread crumbled; 75 gram Parmesan cheese grated

Try this delicious lasagna with ricotta, fennel and tomato

Ingredients

Directions

Preheat the oven to 200 ° C. Heat 2 tablespoons of olive oil and fry the fennel with salt and pepper for 4 minutes.
Scoop the fennel out of the pan. Bake the tomatoes for 2 minutes.
Mix half the thyme with salt and pepper through the ricotta.
Place a layer of lasagne sheets next to each other on the bottom of the cake tin. Divide a layer of fennel and a layer of tomato.
Divide a layer of ricotta over it. Form three layers. Cover the top with lasagne sheets.
Mix the bread crumbs with the cheese and the rest of the thyme. Sprinkle this over the top of the lasagne and sprinkle the rest of the olive oil over it. Place the dish in the middle of the oven for about 25 minutes.