Usually I am all about the traditional lasagna, but ever since I tried this Fish-Lasagne, the traditional one got some heavy competition!
1-2 packages fresh pasta sheets
800 gram cod fish or some other white fish
1 Tomato sauce – see recipe below
1 Pesto – see recipe below
1 Bechamelsauce –see recipe below
One piece of parmigiano for the Bechamelsauce and Pesto
6 big and nice tomatoes, finely chopped
1 can tomatoes
1 Onion, finely chopped
4-5 pieces of garlic, finely chopped
1 tsp dried Oregano
1 Glas Whitewine
Salt, fresh ground pepper and sugar
1 Bundle Basil
1 piece of garlic
3-4 tbsp. Pine nuts
4-5 dl olive oil
Juice of little less than ½ lemon
Pepper and evt. salt
2 tbsp. butter
2 tbsp. flour
App. 5 dl milk with 3,5% fat
1 laurel leaf
Nutmeg, grated (not a whole one of course)
Salt and pepper
Heat the oil and when hot, add first onions, then garlic and stir until “transparent”. Now add tomatoes and oregano and let it simmer for 3 to 4 minutes.
Next, add the can of tomatoes and white wine and let everything simmer for at least halv an hour. If the sauce begins to be dry add some water.
Finally, add salt, pepper and sugar until all tastes are balanced, i.e. the sauce is neither too sour nor too sweet.
Blend all ingredients (only half the oil) in a food processer and add oil until the consistency is just right.
Melt the butter in a pot and add the flour. Stir thoroughly and bake the flour, but it shouldn’t get brown. Now add the milk bit by bit while whipping like a maniac.
When all the milk has been added, through in the laurel leaf and let the sauce simmer 15-20 minutes, while stirring now and then.
Finally add salt, white pepper, loads of grated nutmeg (muskat nød/ Nuss) and grated parmigiano – voilá, now you have mornay-sauce.
The Fish Lasagna it self:
Heat the oven to 200-220 degrees.
Cut the fish into pieces, like a finger.
Now put a few pieces fish into a oven save dish, on top of that put some tomatoe sauce, some bechamel and a bit of pesto here and there. Then put the pasta sheets on top and repeat the fish-tomatoe-bechamel-pesto-routine.
On top of everything put pasta sheets, bechamel sauce and cheese.
Bake for 25-30 minutes. Wait for 5 minutes after taking the lasagna out of the oven before serving.