1 Teaspoon, 1 Bowl, 1 Cutting board, 1 Small knife, 1 Box grater, 1 Pot, 1 Tablespoon, 1 Plate, 1 Hand mixer, 1 Brush, 1 Baking sheet, 1 Parchment paper, 1 Kitchen towel
1 Soak the lasagna in cold water for about 15 minutes. Drain well.
2 Meanwhile, heat 1 tablespoon of olive oil in a large skillet, set over medium heat. Gently saute the onions and garlic until softened, but not browned, about 5 minutes.
3 Add the canned tomatoes, sun-dried tomatoes, tomato sauce and capers; simmer for about 18 to 20 minutes, or until the liquid is reduced.
4 Preheat oven to 350ºF. Grease an oven-proof baking dish.
5 Sprinkle the fish with lemon juice and season to taste with salt and pepper. Cut the fish into 2-inch strips. Heat the remaining oil in a large skillet and fry the fish for 2 minutes on each side. Remove fish from the skillet and set aside.
6 Remove the tomato mixture from the heat source and stir in the cherry tomatoes and dill. Season to taste with salt and pepper.
7 Arrange alternate layers of well drained lasagna, tomato mixture and fish in the prepared baking dish, finishing with a layer of tomato sauce. Sprinkle grated cheese over the top and bake for 20 minutes, or until the fish is cooked through and the top is golden brown. Serve.