Fish Finger Lasagna
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g creamed spinach, frozen
- 200 g crème fraîche
- salt
- pepper
- 15 fish fingers, TK
- Lasagne plate (s), without pre-cooking
- 2 tomato (s)
- 100 g Emmentaler
Print Recipe
Pin Recipe Instructions
- Thaw the creamed spinach, mix with the crème fraîche and season with salt and pepper.
- Place the frozen fish fingers on a baking sheet lined with baking paper and bake at 220 degrees (convection 200 degrees) for about 15 minutes.
- Then layer the fish fingers alternately with spinach and lasagne sheets in a baking dish. Wash and slice the tomatoes. Top the lasagna with it and sprinkle with cheese, bake for another 20 minutes and serve.
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