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Fish finger lasagna

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Ingredients for 4 servings:

  • 450 g creamed spinach, frozen
  • 200 g crème fraîche
  • Salt
  • pepper
  • 15 fish fingers, frozen
  • Lasagna sheet(s), without pre-cooking
  • 2 tomatoes
  • 100 g Emmental cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

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 parchment paper and bake at 220°C (200°C fan oven) for about 15 minutes. Then layer the fish fingers, spinach, and lasagna sheets in a baking dish. Wash and slice the tomatoes. Top the lasagna with them and sprinkle with cheese. Bake for another 20 minutes and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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