Fish and Seafood Recipes - Lasagne Di Mare

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/1 lb cod fillet, skinned and cubed

• Salt and freshly ground black pepper

• 50 g/2 oz/1/4 cup plain (all-purpose) flour

• 50 g/2 oz/1/4 cup butter

• 600 ml/2 1/2 cups milk

• 100 g/4 oz Cheddar 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.

2. Bring to the boil, reduce the heat and simmer for 15 minutes until pulpy. Stir in the fish and cook for a further 5 minutes. Season to taste.

3. Meanwhile, blend the flour, butter and a little of the milk in a saucepan. Stir in the remaining milk. Bring to the boil and cook for 2 minutes, stirring until thickened.

4. Season to taste and add half the cheese. Spoon a thin layer of the cheese sauce in the base of a 2.25 liters/4 pts/10 cups ovenproof dish.

5. Cover with a layer of lasagne, breaking it to fit. Cover with a third of the fish sauce, then a little more cheese sauce.

6. Repeat the layers twice more, making sure you have plenty of cheese sauce for the top.

7. Sprinkle with the remaining cheese and bake 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.