Ingredients

Step by step

1. Halve and finely slice the fennel and onion. Heat the oil in a flameproof casserole or large pan over a medium heat and fry the veg for 10-15 minutes until soft but not coloured.
2. Meanwhile, dry-fry the beef mince in a non-stick frying pan on a high heat for around 10 minutes, breaking it up with a wooden spoon, until well browned. Add to the onion and fennel mixture.
3. Add the cumin and harissa and cook for 2 minutes more. Add the passata, quarter-fill the jar with water, swirl and add to the pan. Keeping a few mint leaves for garnish, roughly chop the rest and stir into the sauce, adding seasoning. Cover and simmer over a low heat for about 30 minutes, stirring occasionally.
4. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Cut the lasagne sheets into wide ribbons using scissors, add to a heatproof bowl and cover with boiling water for about 2 minutes, then drain.
5. If your pan isn’t ovenproof, transfer the ragù to a baking dish. Gently mix the lasagne ribbons through the ragù until mostly submerged then push the feta in and around. Drizzle with oil and bake for 20 minutes until golden brown, with crisp edges forming.
6. Let stand for 10-15 minutes before serving, garnished with fennel fronds, mint sprigs and the preserved lemon.