Fish and Pasta Bake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ½ Tbsps olive oil
- 2 Leeks (finely chopped)
- 1 onion (finely chopped)
- 1 red pepper (diced)
- 2 Plum tomato (finely chopped)
- 12 sheets egg lasgna noodle
- 2 Tbsps butter
- 2 Tbsps plain flour
- 2 ½ cups milk
- ½ cup Gruyere (grated)
- 2 Tbsps tomato puree
- 2 fish fillets (skinned, boned, and diced)
- 2 Zucchini (thinly sliced)
- 2 cups fresh Baby spinach
- ½ cup mature Cheddar cheese (grated)
- ½ cup Parmesan (grated)
- salt
- peppers
Preparation steps
1.
Heat the oil in a frying pan. Cook off the onion, leeks and peppers until they start to soften.
2.
Add the chopped tomatoes and cook until the juice has mostly evaporated.
3.
Soak the lasagne sheets for 2 minutes in hot water until they soften, (don't overcook as they will become slimy)
4.
In a saucepan melt the butter, add the flour and beat into a paste/roux. Gradually add the milk whilst constantly stirring, add half the gruyere cheese. Once the sauce starts to thicken remove from the heat.
5.
In a well greased lasagne / baking dish smooth a layer of tomato puree across the bottom.
6.
Add a layer of lasagne, followed by a layer of mixed vegetables, a few spinach leaves and salmon, and cover with a layer of sauce and a sprinkling of cheddar, gruyere and parmesan cheese.
7.
Add another layer of lasagne, smooth a layer of tomato puree then add another layer of salmon, spinach, vegetables and cheese.
8.
Repeat until all the ingredients are used. Top off with a final layer of lasagne, a little sauce and tomato puree. Top with the remaining cheese.
9.
Preheat the oven to 180°C | 350F | gas 4.
10.
Cook the lasagne for 30-35 minutes until golden brown on top and cooked right through (test with a skewer). Serve with seasonal vegetables or a fresh garden salad.
