Delightful recipe for an Italian-inspired fish lasagna with white fish, zucchini, tomato sauce, and spinach sauce. We got the recipe from the book: "Food that brings people together - Camillo's Kitchen"
Recipe for fish lasagna
Delicious recipe for an Italian-inspired fish lasagna with white fish, zucchini, tomato sauce, and spinach sauce.
We have the recipe from the book: “Food that gets people talking – Camillo’s Kitchen” and the author Jørgen Smidstrup says the following about it:
“A delicious fish lasagna. Very rich in taste and nuances. And the dish suits both everyday meals and festive occasions. Italian in its colors; composed of green vegetables and green sauce, white fish, and red tomato sauce. Serve it with a fresh and simple green salad, tossed with a bit of balsamic and lemon juice. It will complement the slightly rich taste of the lasagna.”
Servings: persons
Fish Lasagna
Delightful recipe for an Italian-inspired fish lasagna with white fish, zucchini, tomato sauce, and spinach sauce. We got the recipe from the book: "Food that brings people together - Camillo's Kitchen"
Ingredients
- 350 gram fresh lasagna sheets Or pre-cooked. About 20 sheets
- 400 gram Cod Or dark or light cod, plaice fillets, or other firm fish
- 1 pcs. Zucchini Large
- 1 pcs. Leek Large
Tomato Sauce
- 5 pcs. Tomato Large and ripe
- 1 can Peeled tomatoes
- 2 pcs. Onion
- 4 cloves Garlic
- 1 gram Oregano Dried
- 200 gram White Wine
- 6 gram Salt
- Olive Oil Extra virgin-
- 8 gram Sugar
- Flake Salt
- Pepper From grinder
Spinach Sauce
- 100 gram Fresh spinach
- 28 gram Butter
- 24 gram Wheat Flour
- 750 gram Whole Milk Approximately. Can be substituted with skim milk
- Nutmeg Grated
- Salt
- Pepper From grinder
- 15 gram Parmesan Approximately. Freshly grated
Instructions
Tomato sauce
- Set a pot of water to boil, cut a small cross in the top of each tomato.
- Put the tomatoes in the pot when the water boils, give them barely a minute, then scoop them out and immediately place in a bowl of ice-cold water.
- Peel off the skin.
- Split the tomatoes and remove most of the seeds.
- Roughly chop the tomatoes.
- Finely chop the onion and garlic.
- Heat the oil in a heavy-bottomed pot, sauté the onions in the pot for a couple of minutes until they are clear, add the garlic and sauté briefly, they should not color.
- Add the chopped tomatoes and oregano, let it sauté for another 5 minutes.
- Roughly chop the peeled canned tomatoes and add them as well, pour in the white wine and salt.
- Reduce the heat, and let the sauce simmer for about half an hour.
- Add a little more wine or water if the sauce becomes too dry.
- Season with a bit of sugar, salt, and pepper.
Spinach sauce
- Wash and roughly chop the spinach.
- Melt the butter in a heavy-bottomed pot, stir in the flour well.
- Add the milk a little at a time, stirring the sauce thoroughly to a thick consistency.
- Add the spinach and let the sauce simmer for 5 minutes, grate in some nutmeg and season with salt and pepper.
- Remove the sauce from the heat and stir in freshly grated Parmesan at the very end.
Fish Lasagna
- Wash the zucchini and cut it into fine, thin slices.
- Preferably on a mandoline slicer.
- Clean the leek and cut it into fine thin slices.
- Cut the fish into thin strips, sprinkle a bit of salt over.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) (fan).
- Assemble the lasagna in an ovenproof rectangular dish, approximately 22 x 30 cm.
- Brush the bottom with a thin layer of olive oil, cover with lasagna sheets.
- Spread a thin layer of spinach sauce over the sheets, add a layer of fish, zucchini, and leeks, followed by good spoonfuls of tomato sauce.
- And again a layer of lasagna sheets, spinach sauce, fish, zucchini, leek, and tomato sauce.
- And so on.
- Finish with lasagna sheets and on top of them, the last of the spinach sauce.
- Sprinkle with a bit of extra Parmesan.
- Bake for about half an hour until the lasagna is golden and delicious.
- Keep a close eye on it, it may be necessary to cover with foil along the way so the lasagna doesn't burn.
- Place a stack of plates and the lasagna on the table – call friends and family and dig into the delicious and steaming hot fish lasagna.
- Serve with a simple green salad.