Richly Filled Lasagne with Fresh Fish

Today I'm making this fish lasagne again at many people's request. This lasagne is made with fresh salmon, cod, prawns, cherry tomatoes, and fresh lasagne sheets. I prepare a fish stock, which is used as the base for the béchamel sauce. This gives the lasagne a subtle fish flavour. It is served with a fresh salad of beetroot, marinated in a fresh citrus dressing.

Fresh lasagne sheets (free-range egg, flour), salmon, prawns, prawn shells, anchovies, cherry tomatoes, carrot, fennel, red beetroot, rocket, baby spinach, orange, celery, red onion, white onion, garlic, Parmesan cheese, butter, milk, Pernod, white wine, flour, panko, red wine, red wine vinegar, honey, extra virgin olive oil, pepper & salt.

Allergens: ei, gluten, koemelk, lactose, schaaldieren, selderij, sulfiet, vis.

Microwave

Heat the lasagne loosely covered for 2-3 minutes (1 person) to 3-5 minutes (2 or more persons). Serve with the beetroot salad (cold).

Oven — 200°C, 30 minMarleen's choice

Preheat the lasagne covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 20-30 minutes (2 or more persons). Check larger dishes to see if the lasagne is warm after 30 minutes. Serve with the salad (cold).

Energy107,29 kcal

Protein8,19 g

Fat4,21 g

of which saturated1,82 g

Carbohydrates8,58 g

Dietary fibre1,27 g

Salt0,63 g

Average weight: 540 g