Mixed fish lasagneReviewed by our expert panel
(at time of publication)
- spray oil
- 1 red onion, sliced
- 2 cloves garlic, chopped
- 4 tomatoes, chopped
- 2 cups mushrooms, sliced
- 1 red capsicum, diced
- 2 tablespoons tomato paste
- ½ cup white wine
- 400g can chopped tomatoes
- 4 sprigs of thyme
- ½ cup reduced-salt chicken or vegetable stock
- 400g white fish fillets (we used hoki), cut in chunks
- 200g seafood marinara
- Cheese sauce
- 3 tablespoons cornflourcornstarchX
- 1 ⅓ cup skim milk
- ¾ cup freshly grated parmesan cheese
- ⅓ cup freshly grated reduced-fat cheddar cheese
- 200g reduced-fat cottage cheese, blended
- ½ teaspoon mustard
- ½ teaspoon paprika
- 250g dried lasagne sheets
1 Preheat oven to 180°C. Lightly spray an ovenproof dish with oil.
2 Spray a pan with oil and cook onion and garlic for a few minutes until softened. Add the tomatoes, mushrooms, capsicum and paste and cook until tomatoes have softened. Add wine, canned tomatoes, thyme, ½ cup water, stock, fish and marinara and cook for 5 minutes.
3 Meanwhile prepare cheese sauce. Blend cornflour with a little of the milk to form a paste. Heat remainder of milk in a pan until hot. Pour hot milk over paste and return to pan, stirring, until thickened. Add cheeses, mustard and paprika and heat for a few minutes more.
4 Place a layer of lasagne in the base of the dish. Add a third of the fish. Add another layer of lasagne and then the cheese sauce. Use a large spoon to press down the layers as you go. Repeat the layers finishing with the cheese sauce. Bake for 35 minutes. Serve with fresh herbs and a salad.
This recipe is best made in an ovenproof dish that’s about 28cm square and 6cm deep.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 4g
Dietary fibre 4g
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