Fish Lasagne Recipe

serves 4

Fish Lasange recipe serves 4. Ingredients fish, lasagne, cheese, egg, fromage frais, mushrooms, oil, onion, oregano, tomatoesAny mixture of fish fillets can be used. As well as coley fillet try pollack, ling or huss. Ask the fishmonger at the shop or supermarket to skin the fish for you to save time.

Preheat oven to 190°C/375°F, Gas Mark 5

1. Remove any pin bones and cut the fish fillets into large cubes.

2. Heat the oil in a large saucepan and cook the onion until soft. Stir in the mushrooms, oregano, tomatoes, tomato puree and seasoning.

3. Bring to the boil, simmer, uncovered for about I 0 minutes. Remove from the heat and stir in the fish.

4. Cover the base of a rectangular oven-proof dish approx 20cm x 26cm (8"x 10") with a layer of lasagne. lop with half the fish mixture. Repeat the layer finishing with lasagne.

5. To make the topping: in a bowl beat the egg and fromage frais together. Pour over the lasagne spreading the mixture to cover the pasta completely.

6. Sprinkle with the grated cheese and bake for 40-45 minutes until golden brown. Serve with crusty bread and mixed salad.