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Fish lasagne with cauliflower, spinach and cottage cheese

A recipe from...
Prep time
20 mins
Cooking Time
45 mins
Serves
4

Ingredients

1.5lbs (750g) MSC certified white fish (redfish, ling, hake).

You'll also need:

8-9oz (250-300g) frozen spinach
1 cauliflower or broccoli
1 leek
16oz (400-500g) cottage cheese
1tsp nutmeg
70-100g concentrated tomato puree
50-100g water
3-4 lasagne sheets (natural or green, with spinach)
1 cup (70g) grated cheese and Parmesan (mix 2 cheeses for taste)
2 tbsp of plain flour (or spelt flour)
Sea salt and black pepper
Oil for frying

Method

  1. Preheat the oven to 350 °F. Then, cut the fish into bite size pieces, generously coat them in flour and place them in a greased baking dish. Season with salt and pepper.
    Fish lasagne - Step 1
  2. Chop the leek finely and cut the cauliflower or broccoli into bite-sized pieces, not too big. Defrost the spinach, squeeze out the water and chop finely. Put all the vegetables in a pan or wok and fry them briefly.
    Fish lasagne - Step 2
  3. Put the tomato puree and a little water in a pan on the hob not on the fire and let it simmer a little. Season with salt and pepper.
    Fish lasagne - Step 3
  4. Then grate the nutmeg into the cottage cheese and spread it over the fish. Then lay the lasagne leaves on top. Next add a layer of the vegetable mixture and some of the tomato puree mix.
    Fish lasagne - Step 4
  5. Put the baking dish in the oven and bake for 20 minutes covered with aluminum foil with holes. Then sprinkle with the grated cheese and place back in the oven without the aluminum foil for a further 20 to 25 minutes.
    Fish lasagne - Step 5
  6. Serve with a green salad or cooked vegetables.
    Fish lasagne - Step 6

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