Creamy Fish and Pasta Bake
87 / 100
1 hr 30 min.
- For the lasagna
- 5 ozs fresh Lasagne noodle
- 4 cups Spinach
- 2 tomatoes
- 2 Tbsps chopped Dill
- 2 cups fish fillets (i. e. cod, red perch), chopped
- 1 cup Edam cheese (or young gouda, grated)
- butter (for the dish)
- Dill (for garnishing)
Edam, young gouda, or other mild, creamy cheese.
Put the lasagna sheets in well-salted boiling water and cook according to the package directions until al dente. Drain well. Place the noodles side by side on a clean kitchen towel to cool.
For the béchamel sauce: Melt the butter in a saucepan. Add the flour and cook until the flour turns golden brown. Add the milk, slowly, stirring constantly. Over low heat, simmer the sauce for approximately five minutes stirring occasionally. Season with the salt, pepper and nutmeg.
Clean and wash the spinach. Place in pot, over high heat, covered until cooked down, approximately 2 minutes. Drain in a sieve.
Blanch the tomatoes, remove the skins, quarter, deseed and cut into wedges.
Carefully stir the spinach, tomatoes and dill into the béchamel sauce. Season the fish with salt.
Lightly grease a square baking dish. Place a single layer of lasagna sheets in the bottom. Cover with half the fish and pour half the sauce on top. Add another layer of lasagne sheets and the rest of the fish. Pour the remaining sauce on top.
Sprinkle with the grated cheese and place in the preheated oven (middle rack) for approximately 35 minutes until golden-brown. Garnish with the fresh dill.