Haddock Lasagna

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Haddock Lasagna
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Health Score:
Health Score
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
596
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie596 kcal(28 %)
Protein49.16 g(50 %)
Fat26.41 g(23 %)
Carbohydrates43.86 g(29 %)
Sugar added0 g(0 %)
Roughage3.99 g(13 %)
Vitamin A260.37 mg(32,546 %)
Vitamin D1.19 μg(6 %)
Vitamin E2.42 mg(20 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.42 mg(38 %)
Niacin21.85 mg(182 %)
Vitamin B₆0.83 mg(59 %)
Folate78.52 μg(26 %)
Pantothenic acid1.55 mg(26 %)
Biotin7.23 μg(16 %)
Vitamin B₁₂3.93 μg(131 %)
Vitamin C36.91 mg(39 %)
Potassium1,326.68 mg(33 %)
Calcium322.99 mg(32 %)
Magnesium132.12 mg(44 %)
Iron3.9 mg(26 %)
Iodine11.46 μg(6 %)
Zinc3.29 mg(41 %)
Saturated fatty acids7.7 g
Cholesterol140.33 mg
Author of this recipe:
How healthy are the main ingredients?
garlicDill

Ingredients

for
4
Ingredients
9 sheets
dried Lasagne
4 tablespoons
good-quality olive oil (divided)
1
small Red onion (peeled and chopped)
1 clove
garlic (peeled and minced)
1 ¾ cups
½ cup
½ cup
¼ cup
Caper (rinsed and drained)
24 ounces
fresh Haddock (skin removed)
1 tablespoon
coarse salt (to taste)
freshly ground Black pepper (to taste)
25
ripe Cherry tomatoes (rinsed and halved)
¼ cup
fresh, finely chopped Dill
1 cup
Preparation

Kitchen utensils

1 Teaspoon, 1 große Bowl, 1 Cutting board, 1 Small knife, 1 Box grater, 1 Pot, 1 Tablespoon, 1 kleiner Plate, 1 Hand mixer mit Knethaken, 1 Brush, 1 Baking sheet, 1 Parchment paper, 1 Kitchen towel

Preparation steps

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.