One of my personal passions is cooking. I wish I did it more, had more time to do it, had more dinner parties, cooked for a living, was Julia Child. Okay, is that so much to ask for? I didn’t think so. Anyways, while I do love cooking and try to cook 2-3 times a week, I am no expert and have a ways to go to master the art of
French American Italian Indian Japanese all cooking. Which leads me to fennel, naturally.
To add to my repertoire of recipes I try at home, I cooked with fennel for the first time in my life on Christmas.
And it was heavenly.
I have Giada to thank for this recent cooking adventure. You see, on maternity leave, my days are a bit scattered and all over the place. And some days I watch HGTV and The Food Network for hours. Yes, hours. And I watched around 57 Christmas meal episodes of all the chefs on The Food Network and the one that had me salivating was Giada’s. So this was my menu for Christmas dinner: Porcini mushroom pot roast. Cheesy polenta. Vegetable Parmesan lasagna. Done, done and done.
For today, let’s focus on the lasagna. The best lasagna ever, that is.
Why was it the best lasagna ever? One word, people. Fennel. Have you eaten fennel in a vegetable lasagna before? Yeah, me either. Until now. And having done so, I have to offer you this PSA = you are missing out and you need to ASAP. It’s crunchy and moderately sweet and super healthy and can be eaten grilled or roasted or raw. It’s superb.
And that’s that.
So, here’s your homework. Make Giada’s vegetable parmesan lasagna. I changed up the recipe slightly and made it with eggplant and summer squash and zucchini and fennel. Overall, the lasagna is delicious, relatively healthy (when you replace pasta with vegetables and replace meat with vegetables, I consider that healthy for sure), easy to make and. has. fennel. Do it.