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Quick Fish Lasagne

225 g Coley or cod fillet; fresh or defrosted, skinned and cubed
225 g Smoked cod; haddock or whiting fillet, fresh or defrosted, skinned and cubed
1 15 ml spoon oil
1 sm Onion; finely chopped
1 Courgette; chopped
1 397 g jar prepared pasta sauce with added mushrooms
Black pepper
9 Sheets lasagne verde; up to 12
1 Egg; beaten
115 g Cottage cheese
140 ml Plain fromage frais or natural yoghurt
55 g Cheese; grated


Preheat the oven to 190/375/gas 5.


Heat the oil in a large pan and cook the onion until soft. Add the courgettes, pasta sauce and seasoning. Bring to the boil, reduce the heat and add the fish.


Cover the base of an ovenproof dish with a layer of lasagne sheets. Top with half the fish mixture. Repeat the layers, finishing with the lasagne sheets. To make the topping mix together the egg, cottage cheese and fromage frais or yoghurt.


Pour over the lasagne and top with the grated cheese.


Bake for 45-50 minutes and serve with mini pitta or French bread.





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