Fish Lasagne Recipe

Ingredients :

Serves 4

• 75g / 3oz mushrooms

• 1 tsp sunflower oil

• 1 small onion, peeled and finely chopped

• 1 tbsp freshly chopped oregano

• 400g can chopped tomatoes

• 1 tbsp tomato purée

• salt and freshly ground black pepper

• 450g / 1lb cod or haddock fillets, skinned

• 9-12 sheets pre-cooked lasagne verde
  
  For the topping :

• 1 medium egg, beaten

• 125g / 4oz cottage cheese

• 150ml / ¼ pint low-fat natural yogurt

• 50g / 2oz half-fat Cheddar cheese, grated
  
  To serve :

• mixed salad leaves

• cherry tomatoes

Method :

1. Preheat the oven to 190°C/375°F/Gas Mark 5. Wipe the mushrooms, trim the stalks and chop. Heat the oil in a large heavy-based pan, add the onion and gently cook the onion for 3-5 minutes or until soft.

2. Stir in the mushrooms, the oregano and the chopped tomatoes with their juice. Blend the tomato, purée with 1 tablespoon of water. Stir into the pan and season to taste with salt and pepper. Bring the sauce to the boil, then simmer uncovered for 5-10 minutes.

3. Remove as many of the tiny pin bones as possible from the fish and cut into cubes and add to the tomato sauce mixture. Stir gently and remove the pan from the heat.

4. Cover the base of an ovenproof dish with 2-3 sheets of the lasagne verde. Top with half of the fish mixture. Repeat the layers finishing with the lasagne sheets.

5. To make the topping, mix together the beaten egg, cottage cheese and yogurt. Pour over the lasagne and sprinkle with the cheese. Cook the lasagne in the preheated oven for 40-45 minutes or until the topping is golden brown and bubbling. Serve the lasagne immediately with the mixed salad leaves and cherry tomatoes.