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Fennel & roast tomato lasagne
- 3 fennel bulbs, sliced
- 3tbsp extra-virgin rapeseed oil
- 800g tomatoes on the vine
- 2tbsp balsamic vinegar
- 150ml double cream, plus a dribble extra if needed
- 100g hard cheese
- 250g dried lasagne sheets
Directions:View on BBC Good Food
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