Allergens
Gluten
Lactose
Selderij
Schaaldieren
Ei
Sulfiet
VisClassic Fish Lasagne
This week, I'm preparing this classic fish lasagne again at many people's request. The lasagne is made with fresh salmon, white fish fillet, prawns, tomatoes, fennel, and fresh lasagne sheets. A homemade fish stock forms the base of the béchamel sauce, giving the lasagne a subtle fish flavour. Enjoy!
Classic Fish Lasagne
anchovyfish, prawns [shellfish], fresh salmon fillet, fresh saltwater whitefish fillet (cod, plaice, coley), tomatoes, white onion, carrot, celery, fennel, fresh parsley, rosemary, harissa (red chilli pepper, garlic, coriander seeds, caraway seeds), fennel seeds, Parmesan cheese [milk], milk [lactose], fresh lasagne sheets (wheat flour, free-rangeegg), butter, wheat flour [lactose, milk], white wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, schaaldieren, selderij, sulfiet, vis.
MicrowaveMarleen's choice
Heat the lasagne loosely covered or with the lid slightly on for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons).
Oven — 200°C, 30 min
Preheat the lasagne covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 30 minutes (2 or more persons). Then, uncover and heat for an additional 5-10 minutes.
Average weight: 540 g
