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Prep 20 mins
Cook 1 hr
This is a recipe that could be good for Ash Wednesday when we traditionally don't eat meat. I have stored it for use later though and not made it yet. It looks very interesting. From a Readers Digest cookbook. Let me know how it turns out. YOu can use any fish of your choice but it does say that it is best if you include one smoked variety too.
- 350 g fresh cod fish fillets, skinned
- 350 g smoked cod fish fillets, skinned
- 1 medium onion, chopped fine
- 40 g butter
- 40 g flour
- 570 ml milk
- 1 bay leaf
- 1 tablespoon olive oil
- 175 g lasagna pasta or 175 g spinach lasagna noodles
- 2 tablespoons chopped parsley
- 1 (200 g) can sweet corn (no salt or sugar added)
- salt & freshly ground black pepper
- 40 g parmesan cheese, grated
- parsley (to garnish)
- Cut the fish into 1 inch squares.
- Melt the butter in a fry pan.
- Add the onion and saute for 5 mins or so.
- Stir in the flour and mix well for a minute.
- Add the milk slowly so that no lumps form and bring to a boil.
- Remove from heat and add the bay leaf and the fish cubes.
- Mix well and keep aside for 20 minutes.
- The fish will get partly steamed due to the heat.
- Now cook the lasagne sheets as per the packet directions adding the olive oil to the water that is salted and boiled.
- Drain well.
- Stir the fish and remove the bahy leaf.
- Add the chopped parsley and mix.
- Drain the sweet corn (if you are using easy cook lasagne you can add the liquid to the sauce) Stir in the sweet corn into the sauce and the seasonings to taste.
- Line a rectangular/ square ovenproof dish with a quarter of the sauce.
- Cover with a third of the lasagne add another layer of sauce and then the lasagne finishin with the sauce on top.
- Sprinkle the Cheese evenly over the dish and bake for around 45 minutes.
- at 200C (preheated oven) till the top is golden brown and the cheese is bubbling.
- Garnish with the parsley and serve hot.