Fish Lasagna

Checking out Italian food joints is an ongoing pastime for M and I. In fact one of the first places my husband and I went out to dinner here in Goa was the wonderful Little Italy. It was such a lovely experience that I think of it even now, some 9 years later. However I wouldn’t dare go back to the place now with my kids. They’d probably break down the place and make it unforgettable for me for reasons I dread to even think of. I think kids need to be taken out to restaurants and places like that from an early age. That way they get used to it and learn to behave there.
That way they get used to it and learn to behave there.
Sadly, in my case since we spend a lot of time at my parents in Cochin we always had the option of leaving the kids at home. And take that option, we certainly did!!

But now we are on our own in Goa and my kids behave like crazy lunatics when they go out. We ALWAYS return from what we hoped would be a nice-quiet-family-dinner, exhausted and wondering how we manage to keep our sanity ( i think!) in spite of all this. Well to cut a long story short (its quite long already isn’t it?)last weekend we agreed not to go anywhere .We stayed home and watched a really really bad movie (hangover) and I decided to try my hand at lasagna. By the way, it’s actually debatable whether insanity is preferable to having to sit through hangover, but whatever!

Since I did not have any chicken at home but instead had loads of fish stocked up in the freezer, this is a fish version of the chicken lasagna.

fish lasagna

Fish Lasagna

75 grams mushrooms
1 tsp olive oil
1 small onion chopped
1 tbsp chopped oregano
400 grams chopped tomatoes
1 tbsp tomato puree
Salt and pepper according to taste
450 grams fish fillet
9-12 sheets pre-cooked lasagna sheets

For the topping

1 egg, beaten
125 grams paneer/cottage cheese
150 ml yogurt
50 grams grated cheese

Preheat the oven to 190 C. wipe the mushrooms, trim the stalks and chop. Heat the oil, add the onions and fry until soft.

Stir the mushrooms, oregano and the chopped tomatoes with their juice.

Blend the tomato puree with 1 tbsp of water. Stir into the pan and add the salt and pepper.

Bring the sauce to boil, and then simmer uncovered for 10 minutes.

Cut the fish into cubes (remove as many of the bones as you can). Add the fish cubes into the tomato sauce mixture, stir gently and take off heat.

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

To make the topping, mix together the beaten egg, cottage cheese and yogurt. Pour over lasagna and sprinkle with cheese.

Cook the lasagna in the preheated oven for 40-0 minutes or until topping is golden brown and bubbling.

Serve immediately.

  • August 2009
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