Noodle rolls with char filling in vegetable sauce

Ingredients for 4 servings:

• 2 fish fillets (char fillets)
• ½ lemon(s), juice
• 100 g leaf spinach, blanched or frozen
• 1 shallot(s), diced
• 3 small garlic cloves, diced
• 50 g carrot(s), diced
• 100 g parsley root(s), diced
• 50 g fennel, diced
• 100 g zucchini, diced
• 1 yellow pepper powder, diced
• ½ chili pepper(s)
• 1 can of tomatoes, 400 g, peeled, diced
• 8 lasagna sheets
• 5 tbsp butter
• Salt
• pepper
• 4 tbsp cheese (goat cheese), finely grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Halve the char fillets, drizzle with lemon juice, and set aside. Melt 2 tablespoons of butter in a saucepan, briefly sauté the shallot and garlic. Add the spinach and let it warm up. Season well with salt and pepper and set aside. Melt the remaining butter in the pan. Sauté the vegetables. Add the tomatoes and liquid, let it heat up, and season with salt. Lightly pre-cook the lasagna sheets (they shouldn’t break). Place two sheets next to each other, overlapping by about 1 cm. Spread the spinach among the sheets, place a piece of fish on each, and roll them up. Spread just under half of the vegetable sauce on the bottom of a baking dish. Place the lasagna fish rolls on top and cover with the remaining sauce. Sprinkle with goat cheese. Bake in the oven for about 30 minutes.