Spinach and fish lasagne

Recipe from: 9/10/1998 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 2
    lasagne sheets
  • boiling water
  • flavoured sea salt
  • 200
    butter fish or hake
  • 20
    lemon and herb marinade
  • 500
    raw spinach, washed and chopped
  • 1
    medium-sized onion, chopped
  • 50
  • 50
    cake flour
  • 100
    hot milk
  • 65
    feta cheese squares
  • salt and freshly ground black pepper
  • 1
    egg, whisked


Preheat the oven to 180 ºC and spray two glass ramekins or fairly large tea cups with non-stick spray. Pour boiling water over the lasagne sheets and add a little sea salt. Leave until soft and drain. Halve lengthwise and use to line the glass dishes. Do not trim the overlapping sides. Brush the fish with the marinade and leave in the fridge for at least 30 minutes. Blanch the spinach in boiling water, drain and press out the excess water. Chop the spinach until slightly finer. Fry the onion in a little olive oil until soft and glossy. Melt the butter in a fairly small saucepan and stir in the cake flour. Heat for about a minute and remove from the stove plate. Add the milk, stir in the spinach, onion and feta cheese and season well with salt and pepper. Simmer slowly until the sauce thickens and is cooked. Stir continuously until a thick sauce is formed. Steam the fish until cooked and flake. Brush the lasagne sheets with whisked egg. Spoon alternating layers of the spinach mixture and fish into the ramekins and fold the pasta sheets over the top to cover the mixture. Bake for 15-20 minutes, cool slightly and turn out onto warmed serving plates. Drizzle olive oil around the lasagnes and garnish with sprigs of rosemary and feta cheese squares. Serves 2.

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