Italian Pasta Recipes - Fish Lasagne (Lasagne di Mare) Recipe

Ingredients                     

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 100 g/4 oz mushrooms, finely chopped

• 400 g/14 oz/1large can chopped tomatoes

• 15 ml/1 tbsp tomato puree (paste)

• 2.5 ml/1/2 tsp dried oregano

• 450 g/1lb cod fillet, skinned and cubed

• Salt and freshly ground black pepper

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 600 ml/1 pt/2 1/2 cups milk

• 100 g/4 oz/1 cup hard cheese, grated

• 8 sheets no-need-to-precook lasagne

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Method:

1. Put the onion, garlic, mushrooms, tomatoes, tomato puree and oregano in a saucepan. Bring to the boil, reduce the heat and simmer for 15 minutes until pulpy.

2. Stir in the fish and cook for a further 5 minutes. Season to taste. Meanwhile, blend the flour, butter and a little of the milk in a saucepan.

3. Stir in the remaining milk. Bring to the boil and cook for 2 minutes, stirring until thickened. Season to taste and add half the cheese.

4. Spoon a thin layer of the cheese sauce in the base of a 2.25 liters/4 pts/10 cups ovenproof dish. Cover with a layer of lasagne, breaking it to fit.

5. Cover with a third of the fish sauce, then a little more cheese sauce. Repeat the layers twice more, making sure you have plenty of cheese sauce for the top.

6. Sprinkle with the remaining cheese and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 35-40 minutes until the pasta feels tender when a knife is inserted down through the centre.