Fish lasagna

Serves : 4

Preparation time: 30 minutes

Cooking time : 40 minutes

Ingredients

• 4 sole fillets
• 120 ml (8 tablespoons) olive oil
• 2 broccoli, grated
• 2 garlic cloves, chopped
• 1 onion, thinly sliced
• 500 ml (2 cups) homemade béchamel sauce
• 500 ml (2 cups) ricotta cheese
• 250 ml (1 cup) Panko breadcrumbs
• 250 ml (1 cup) grated Parmesan cheese
• 4 to 6 fresh pasta leaves
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. In a hot frying pan, sear the fish fillets in olive oil for 2-3 minutes on each side. Remove and set aside.
3. Sauté the broccoli, garlic and onion in the hot pan.
4. In a bowl containing the béchamel sauce, add the broccoli mixture.
5. In a gratin dish, alternate between broccoli in béchamel sauce, fish and fresh pasta.
6. Finish with a layer of béchamel, then cover with cheese and breadcrumbs and bake for 35 minutes.