Servings: 4 people
Calories: 450kcal
Cost: $30
Equipment
- Casserole
- Poêle
- Plat à lasagnes
- Fouet
- Spatule
Ingrédients
- 12 sheets Lasagna sheets
- 600 g Fresh fish such as cod, salmon, pollock, or hake
- Homemade béchamel prepared with butter, flour, milk, seasoned with salt, pepper, nutmeg, and a dash of lemon juice
- 100 g Grated cheese parmesan or gruyère
- Aromatics and spices garlic, fresh parsley, salt, pepper, and optionally a hint of curry
Instructions
- Cut the fish fillets into even pieces and cook them in a skillet with a little olive oil and garlic.
- For the béchamel, melt butter, add flour to create a roux, then gradually pour in milk while whisking. Season and add a dash of lemon juice.
- Spread a thin layer of béchamel at the bottom of the dish, then alternate layers: pasta, fish, béchamel, grated cheese.
- Finish with a generous layer of béchamel and sprinkle with cheese.
- Bake at 180°C for about 30 minutes.
Notes
Prepare your lasagna in advance for an even better taste. You can assemble them and keep them in the fridge until cooking. For a unique touch, try adding zucchini or other vegetables. If you can't use multiple fish types, a good quality single type works very well. Don't overload the layers to avoid making the dish too watery. Let your lasagna rest for 5 to 10 minutes after cooking to stabilize the flavors.
Nutrition
Calories: 450kcal | Carbohydrates: 40g | Protéines: 35g | Fat: 18g | Lipides saturés: 8g | Graisses polyinsaturées: 2g | Graisses monoinsaturées: 5g | Choléstérol: 70mg | Sodium: 600mg | Potassium: 700mg | Fibre: 3g | Sucre: 2g | Vitamine A: 15IU | Vitamine C: 10mg | Calcium: 25mg | Fer: 15mg
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