Timballo With Fennel

Preparation:

Preparation: After having washed and cut the fennel, boil them in water with a pinch of salt and remove them from the heat while still al dente, then fry them in a pan with oil, garlic and a dash of chilli pepper. Using the cooking water from the fennel (which you will have preserved beforehand), the gruyere and the grated Parmesan, prepare the béchamel. Boil the lasagne, a few at a time, in salted water and, after draining them, arrange them on a damp napkin. In a previously greased baking pan, arrange alternately a layer of lasagne, one of béchamel, one of grated Parmesan and gruyere, one of fennel. Make sure that there is a layer of béchamel and grated cheese in the upper part which, after placing the pan in a preheated oven, will become a golden-colored crust at the end of cooking.