A creamy fennel and leek lasagne packed with vegetables and full of flavor. This vegetarian lasagne gets a fresh twist from orange zest and dill, which pair beautifully with the anise-like taste of fennel.
A lasagne with fennel and leek that brings together beautiful flavours: anise-like fennel, fresh orange, sweet honey, soft goat cheese, and a creamy béchamel sauce with dill. All these ingredients make this a fantastic vegetarian lasagne that’s just a little different from what you’re used to.
The vegetables are slowly cooked in orange juice, honey, and a bit of butter, making the fennel melt-in-your-mouth soft. A real favourite for fennel lovers, you won’t miss the meat (or fish) in this dish.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-04-17, this recipe is for 4 persons and takes 1 hours 15 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-05-05
Wash the leeks thoroughly and cut them into rings—not too thick, not too thin.
Remove the hard core from the fennel bulbs and chop the fennel into small pieces. Don’t make the pieces too large, or they won’t cook through properly.
Peel and finely chop the garlic cloves.
Heat a splash of olive oil and a small piece of butter in a large, deep pan. You can also use a Dutch oven or stew pot.
Cook the fennel for 5 minutes, stirring often. Add the leek and cook for another 5 minutes.
Lower the heat and add the honey, the chopped garlic, and both the zest and juice of 1 orange. Let the vegetables cook gently for 10 to 15 minutes until soft.
Meanwhile, make the béchamel sauce: melt 60 grams of butter in a saucepan. Add the flour all at once to make a roux. Cook this for a few minutes to get rid of the raw flour taste.
Slowly add the milk a bit at a time, stirring constantly to keep it smooth and avoid burning or lumps. Stir in the soft goat cheese.
Let the sauce simmer until thickened, then season with salt, pepper, and 2 tablespoons of dried dill.
Preheat the oven to 180 degrees Celsius.
In a large oven dish, start layering: first the fennel and leek mixture, then lasagne sheets, then béchamel sauce. Repeat several times and finish with a layer of béchamel sauce.
Top with grated Parmesan cheese and bake the lasagne for about 30 minutes in the preheated oven.
The lasagne is ready when the pasta sheets are soft and the cheese is golden brown. Enjoy!
Can I replace the goat cheese?
Yes, you can replace goat cheese with another cheese that melts well, such as cream cheese, ricotta or even mozzarella. You can also skip the cheese completely. Just keep in mind that the béchamel sauce will be a bit less rich and savory without cheese.
Can I reheat lasagne?
Yes, you can reheat lasagne in the oven (or air fryer). Cover it with aluminium foil to keep it from drying out. You can also use a microwave, but the crispy cheese on top will become soft.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 4 | sheet | lasagne | egg, gluten | 280.00 | 57.60 g | 0.80 g | 1.20 g | 0.40 g | 10.40 g | 2.40 g | 4.00 mg | 1.60 mg | 16.00 mg | 16.00 mg | 120.00 mg | 64.00 mg | 0.08 mg | 0.64 mg | - | 5.60 µg | - | - | - | 0.16 mg | 0.08 mg | 0.24 mg | - | 40.00 µg | 0.40 mg | 0.80 µg | - |
| 0.5 | fennel bulbs | 20.00 | 3.50 g | - | - | - | 1.00 g | 1.15 g | 35.00 mg | 0.70 mg | 32.50 mg | 5.00 mg | 200.00 mg | 22.50 mg | 0.01 mg | 0.13 mg | - | - | 2.50 mg | - | 0.01 mg | 0.10 mg | 0.05 mg | 0.05 mg | - | 15.00 µg | - | - | - | ||
| 0.75 | leeks | 20.25 | 2.85 g | 0.15 g | - | - | 1.13 g | 2.55 g | 7.50 mg | 0.38 mg | 45.00 mg | 11.25 mg | 300.00 mg | 22.50 mg | 0.08 mg | 0.22 mg | - | - | 7.50 mg | - | 0.02 mg | 0.07 mg | 0.04 mg | 0.09 mg | - | 45.00 µg | - | - | - | ||
| 15 | gram | dairy butter | milk | 110.25 | 0.11 g | 0.11 g | 12.38 g | 8.10 g | 0.11 g | - | 0.75 mg | 0.02 mg | 1.95 mg | 0.30 mg | 2.25 mg | 3.00 mg | - | 0.01 mg | - | - | - | 0.18 mg | 0.15 mg | - | - | - | - | - | - | - | - |
| 15 | gram | flour | gluten | 54.60 | 10.47 g | 0.22 g | 0.22 g | 0.03 g | 1.71 g | 0.42 g | 0.30 mg | 0.15 mg | 3.00 mg | 3.00 mg | 27.00 mg | 15.00 mg | 0.05 mg | 0.17 mg | - | - | - | - | - | 0.02 mg | 0.02 mg | 0.04 mg | - | 5.25 µg | - | - | - |
| 187.5 | ml | whole milk | milk | 116.25 | 8.06 g | 8.06 g | 6.38 g | 3.94 g | 6.94 g | - | 82.50 mg | - | 225.00 mg | 18.75 mg | 300.00 mg | 185.63 mg | 0.02 mg | 0.94 mg | - | - | 3.75 mg | 0.19 mg | 0.06 mg | 0.06 mg | 0.32 mg | 0.08 mg | 0.75 µg | 7.50 µg | - | - | - |
| salt and pepper | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 0.5 | tablespoon | dried dill | 1.08 | 0.18 g | 0.01 g | 0.02 g | - | 0.07 g | 0.07 g | 1.53 mg | 0.17 mg | 5.20 mg | 1.38 mg | 18.45 mg | 1.65 mg | 0.01 mg | 0.02 mg | - | 0.02 µg | 2.13 mg | - | 192.93 mg | - | 0.01 mg | 0.01 mg | - | 3.75 µg | 0.06 mg | 10.43 µg | - | |
| 0.25 | orange | 22.00 | 4.75 g | 4.15 g | 0.10 g | - | 0.50 g | 1.05 g | 0.50 mg | 0.20 mg | 20.00 mg | 5.00 mg | 85.00 mg | 12.50 mg | 0.03 mg | 0.05 mg | - | - | 25.00 mg | - | 0.01 mg | 0.04 mg | 0.02 mg | 0.03 mg | - | 10.00 µg | - | - | - | ||
| 0.75 | tablespoon | honey | 57.75 | 14.16 g | 14.08 g | - | - | 0.08 g | - | 1.31 mg | 0.24 mg | 0.94 mg | 0.38 mg | 9.38 mg | 3.75 mg | 0.02 mg | 0.11 mg | - | - | 0.60 mg | - | - | - | 0.01 mg | 0.01 mg | - | - | - | - | - | |
| 37.5 | gram | soft goat cheese | milk | 76.88 | 0.41 g | 0.41 g | 6.49 g | 4.16 g | 4.50 g | - | 135.00 mg | 0.15 mg | 48.75 mg | 4.88 mg | 50.63 mg | 78.75 mg | - | 0.22 mg | - | - | - | 0.15 mg | 0.08 mg | 0.02 mg | 0.13 mg | 0.11 mg | 0.09 µg | 5.25 µg | - | - | - |
| 0.25 | small handful | a of grated parmesan cheese | milk | 52.75 | 0.25 g | 0.23 g | 3.56 g | 2.25 g | 5.00 g | - | 125.00 mg | 0.15 mg | 125.00 mg | 5.75 mg | 15.00 mg | 112.50 mg | 0.06 mg | 0.75 mg | - | - | - | 0.06 mg | 0.04 mg | - | 0.08 mg | 0.01 mg | 0.25 µg | 1.25 µg | - | - | - |
| olive oil | 2.03 | - | - | 0.23 g | 0.03 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| 818.22 | 103.47 g | 28.23 g | 30.63 g | 18.94 g | 31.60 g | 8.08 g | 732.52 mg | 3.84 mg | 527.34 mg | 73.01 mg | 1138.79 mg | 523.29 mg | 0.35 mg | 3.28 mg | 0.52 µg | 5.64 µg | 42.81 mg | 0.58 mg | 193.28 mg | 0.46 mg | 0.74 mg | 0.67 mg | 1.09 µg | 133.18 µg | 0.54 mg | 14.09 µg | - | ||||
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