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–+ servings
Servings: 6 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"
Author: Gæsteindlæg
Course: Dinner
Cuisine: Italian
Keyword: Dinner, Fish, Italy, lasagna, Pasta, Squash, tomato
Prep Time: 50 minutes
Cook Time: 30 minutes
Metric - US Customary

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.