Summary

Ingredients

• 250 g cod fillet (s), or other fish fillet
• 125 g lasane plate (s)
• 1 large carrot (s)
• 500 g broccoli
• 1 onion (s)
• 2 tablespoon butter or oil
• 400 ml milk
• 1 tablespoon flour
• 125 g mozzarella
• 300 ml cremefine
• dill
• salt and pepper

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Instructions

1. For the bechamel sauce, melt the butter in the pan, add the flour and stir well with a whisk.
2. Pour 2/3 of the milk into the pan while stirring and bring to the boil briefly, then remove from the heat. Salt and pepper to taste.
3. Peel and slice the carrot. Wash the broccoli, separate the small florets from the stem, peel the onion, cut in half and cut into half rings. Wash the fish fillet and pat dry with kitchen towels.
4. Put half of the bechamel sauce in a square baking dish and spread evenly on the bottom. Place the first layer of lasagne sheets on top of the sauce layer. About half of the onions are distributed on this layer and the fish fillets are now placed on top of them, salted on both sides and sprinkled with plenty of dill. Put another layer of lasagne on top and spread the vegetables and the remaining onions on top. Mix the rest of the milk with the Cremefine and a little salt and distribute evenly over the vegetables. The last layer of lasagne sheets is then placed on top of the vegetables. Brush the whole thing with bechamel sauce and spread the mozzarella slices over the sauce. Bake at 180 ° top and bottom heat for about 45 minutes, until the cheese is nice and brown.