Mediterranean fish lasagna

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Mediterranean fish lasagna

Mediterranean fish lasagna

Number of people

500 g tomato sauce

600 g of fish (such as saithe, hake, cod, whiting or Norway pout)

3 onions

300 g thick fresh cream

200 g fresh goat or sheep's cheese

200 g black tapenade

2 tablespoons flour

3 tablespoons chopped basil

50 g grated gruyère cheese

1 teaspoon of flour

10 cl of milk

500 g lasagna dough

Preparation: 20 min
Cooking time: 40 min
Step 1
Preheat the oven to 200°C (thermostat 6/7).
Step 2
Chop the fish and onions and sauté them. At the end of cooking, add the tomato sauce and basil. Cook for another two minutes.
Step 3
Heat the cream in a saucepan with the goat cheese and basil. When everything is well homogeneous add the flour and mix well with a whisk (if necessary add milk).
Step 4
Put a layer of fish/tomato, a row of lasagna slices. Spread tapenade on it. Again fish/tomato, lasagna plate, tapenade and so on until exhausted.
Step 5
For the last layer put the lasagna plates, the tapenade on top and finally cover well with the goat cheese mixture (on the whole surface, otherwise the lasagna plates will burn and harden). Finish by sprinkling with gruyère cheese (for the crispy).
Step 6
Bake for 40 min at 200°C (thermostat 6/7).
Author's note
If the tapenade is too thick, cut it in olive oil.

I add my grain of salt

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