Seafood lasagna anyone? Fish Lasagna is a rich satisfying dish that is too tempting not to be enjoyed. The secret to cooking this recipe is to cook the lasagna just al dente.
Satisfying Fish Lasagna
1 Small onion, peeled and finely chopped
1 teaspoon Sunflower oil
1 tablespoon Tomato puree
1 tablespoon Freshly chopped oregano
3 oz Mushrooms
400 g Can chopped tomatoes
1 lb Cod or haddock fillets, skinned
Pre-cooked lasagna Verde, 9-12 sheets
Salt and freshly ground black pepper
For the topping:
1 Medium egg, beaten
4 oz Cottage cheese
2 oz Half-fat Cheddar cheese, grated
1/4 pint Low fat natural yogurt
Mixed salad leaves
Preheat the oven to 375F/Gas Mark 5. Wipe the mushrooms, trim the stalks and chop. Heat the oil in a large heavy-based pan, add the onion and gently cook the onion for 3-5 minutes or until soft.
Stir in the mushrooms, the oregano and the chopped tomatoes with their juice. Blend the tomato puree with 1 tablespoon of water. Stir into the pan and season to taste with salt and pepper. Bring the sauce to the boil, then simmer uncovered for 5-10 minutes.
Remove as many of the tiny pin bones as possible from the fish and cut into cubes and add to the tomato sauce mixture. Stir gently and remove the pan from the heat.
Cover the base of an ovenproof dish with 2-3 sheets of the lasagna verde. Top with half of the fish mixture. Repeat the layers finishing with the lasagna sheets.
To make the topping, mix together the beaten egg, cottage cheese and yogurt. Pour over the lasagna and sprinkle with the cheese. Cook the lasagna in the preheated oven for 40-45 minutes or until the topping is golden brown and bubbling. Serve the lasagna immediately with the mixed salad leaves and cherry tomatoes.
Fish Lasagna is perfect for your birthday parties or whatever occasion you’re having. It’s a nutritious treat!