Fish lasagna

Ingredients for 6 servings:

• 700 g mixed fish fillet(s) (e.g. cod, pangasius, pollock, redfish)
• 300 g mixed seafood (frozen)
• ½ lemon(s), juice
• 3 tbsp mixed herbs (e.g. parsley, oregano, basil, chives)
• 300 g spring onions
• 3 garlic cloves
• 3 tbsp olive oil
• 400 g tomatoes
• Lasagna sheet(s) as required
• 80 g Parmesan, grated
• 60 g butter
• 60 g flour
• 1 liter of milk
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Lasagne with a twist

Briefly wash the fish fillets and seafood and pat dry. Cut the fish fillets into approximately 2 cm pieces. Marinate with lemon juice, herbs, and pepper. Clean and slice the onions, peel and finely chop the garlic. Sauté the onion and garlic in hot oil (do not let them overcook!). Cut the tomatoes into eighths and mix them with the onions and garlic, seasoning with salt and pepper. Melt the butter, add the flour, and sauté until lightly browned. Pour in the milk and mix everything well with a whisk. Season with salt and pepper. Pour some of the béchamel sauce into a lasagna dish. Alternate lasagna sheets, onion and tomato vegetables, fish, seafood, and Parmesan cheese. Season each layer with salt and pepper and drizzle with béchamel sauce. The top layer should consist of some of the sauce and the remaining cheese. Cover the lasagna with aluminum foil or with the lid of the lasagna dish and bake in a preheated oven (200°C) for 30 minutes covered and 15 minutes uncovered.