Mixed fish lasagne
Time to make: 1 hr 20 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
1 red onion, sliced
2 cloves garlic, chopped
4 tomatoes, chopped
2 cups mushrooms, sliced
1 red capsicum, diced
2 tablespoons tomato paste
1/2 cup white wine
400g can chopped tomatoes
4 sprigs of thyme
1/2 cup reduced-salt chicken or vegetable stock
400g white fish fillets (we used hoki), cut in chunks
200g seafood marinara
3 tablespoons cornflourcornstarchX
1 1/3 cup trim milk
3/4 cup freshly grated parmesan cheese
1/3 cup freshly grated reduced-fat cheddar cheese
200g reduced-fat cottage cheese, blended
1/2 teaspoon mustard
1/2 teaspoon paprika
250g dried lasagne sheets
Total fat 9g
Saturated fat 4g
Dietary fibre 4g
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.