| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Food networ, Food3 |
4 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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