Fish Lasagne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g fish fillet (s), mixed, (e.. cod, panasius, saithe, redfish)
- 300 g seafood, mixed (frozen)
- 0.5 ½ lemon (s), juice from it
- 3 tablespoon herbs, mixed (e.g. parsley, oregano, basil, chives)
- 300 g sprin onion (s)
- 3 clove (s) garlic
- 3 tablespoon olive oil
- 400 g tomato (s)
- Lasagne plate (s) as required
- 80 g parmesan, rated
- 60 g butter
- 60 g flour
- 1 liter milk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Briefly wash the fish fillets and seafood and pat dry. Cut the fish fillets into pieces approx. 2 cm in size. Marinate with lemon juice, herbs and pepper.
- Clean the onions and cut into rings, peel and finely chop the garlic. Sweat the onion and garlic in hot oil (do not let them get too dark!). Cut the tomatoes into eighths and mix with the onions and garlic, season with salt and pepper.
- Melt the butter, add the flour and sweat lightly. Pour on the milk and stir everything well with the snow rod. Season to taste with salt and pepper.
- Put some of the bechamel sauce in a lasagne dish. Alternately fill in the lasagne plates, onion-tomato-vegetables, fish, seafood and parmesan. Season each layer with salt and pepper and cover with bechamel sauce. The top layer should consist of some sauce and the rest of the cheese.
- Cover the lasagna with aluminum foil or with the lid of the lasagne dish and cover in a preheated oven (200 ° C) for 30 minutes and bake open for 15 minutes.
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