Fish Lasagne

Last Updated on October 12, 2024

Italian lasagne baked with white fish meat and other ingredients.

Ingredients:

300 g of white fish (plaice, turbot, asp, bream, …) 300 g of salmon 250 g of Lucina cheese 250 g cherry tomatoes 100 g eidam or other hard cheese 3 pcs large tomatoes 1 pc small jar of capers ground black pepper fresh basil oil salt

Procedure:

1. Clean, wash and dry the fish meat, then pepper, salt and cut into wider strips
2. Grease a baking dish with oil, cover the bottom with a layer of lasagna, place the tomato rounds on top, a few strips of fish, sprinkle with some crumbled Lucina cheese and finally add a few rinsed and drained capers
4. Cover with another layer of lasagna, which is again covered with tomatoes, fish, cheese and capers
5. Place the halved cherry tomatoes on the last layer of lasagne, cover the baking dish with foil and bake in a preheated oven at 200 °C
6. After 30 minutes, remove the foil, sprinkle the surface of the lasagna with grated hard cheese, chopped fresh basil and let it bake until golden brown.

Note:

For the preparation of homemade lasagna see recipe: Lasagna Dough.