Lasagna with smoked fish

Ingredients for 4 servings:

• 2 tsp olive oil
• 1 garlic clove(s), crushed
• 1 small onion(s), finely chopped
• 125 g mushrooms, sliced
• 400 g tomato(s), chopped, from the can
• 1 small zucchini, sliced
• 150 ml vegetable stock or water
• salt and pepper
• 1 tbsp butter
• 300 ml milk (skimmed milk)
• 1 tbsp flour
• 125 g cheese (Gouda, medium-aged), grated
• 1 tbsp fresh parsley, chopped
• 125 g lasagna sheet(s), pre-cooked
• 350 g smoked cod fillet(s), butter mackerel or haddock fillet, cut into pieces
• a few sprigs of fresh parsley for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

With this recipe you can transform simple ingredients like smoked cod, butter mackerel or haddock into a delicious lasagna.

Heat the oil in a saucepan, fry the garlic and onion for about 5 minutes until translucent, add the mushrooms and cook for 3 minutes, stirring constantly. Add the tomatoes, zucchini, and vegetable stock or water and simmer uncovered for 15-20 minutes, until the vegetables are tender. Season with salt and pepper to taste. Heat the butter, milk, and flour in a small saucepan, stirring constantly, until the sauce boils and thickens. Remove the pan from the heat, stir in half of the Gouda cheese and the parsley until the cheese melts, then season with salt and pepper to taste. Transfer the tomato mixture to a large, shallow, ovenproof dish. Place half of the lasagna sheets on top, and divide the fish pieces evenly among the lasagna sheets. Then pour in half of the cheese sauce, arrange the remaining lasagna sheets on top, pour in the remaining cheese sauce, and sprinkle everything with the reserved cheese. Bake the prepared lasagna in an oven preheated to 190°C for 40 minutes, until the top layer is golden brown and bubbling. Garnish the finished dish with parsley sprigs and serve immediately.