Does anyone have any experience using either if these in anything like a lasagna?
I bought a bulb of fresh fennel because i've never cooked with it before, and i'd like to try to include it in this. I'm not really sure what would mix well with it though, I'm thinking of using a basil pesto/sauce instead of tomato, i think the aniseed flavor would be better with basil. Any tips or suggestions are greatly appreciated! ^_^