|750 g||white fish — MSC certified (hake or haddock)|
|250-300 g||spinach — frozen|
|1 cup||cauliflower — or broccoli|
|400-500 g||cottage cheese|
|70-100 g||tomato purée — concentrated|
|3-4||lasagne sheets — natural or green, with spinach|
|1 cup||cheese — of your choice or mix 2 cheeses for taste|
|2 tbsp||flour — or spelt flour|
|coarse sea salt and black pepper to taste|
|oil — for frying|
First, preheat the oven to 180 °C. Then, cut the fish into pieces, generously coat them in flour and place them in a greased baking dish. Season with salt and pepper.
Chop the leek finely and cut the cauliflower or broccoli into bitesized pieces, not too big. Defrost the spinach, squeeze out the water and chop finely. Put the vegetables in a pan or wok and fry them briefly.
Put the tomato puree and a little water in a pan on the fire and let it simmer a little. Season with salt and pepper. Then grate the nutmeg into the cottage cheese and spread it over the fish. Then lay the lasagne leaves on top.
Next add on a layer of the vegetables mixture, some of the tomato puree mix.
Put the baking dish in the oven and bake for 20 minutes covered with aluminium foil with holes. Then sprinkle with the ground cheese and place back in the oven without the aluminum foil for 20 to 25 minutes.
Serve with a green salad or cooked vegetables.
If you make a lot, you will have leftovers for the next day. And next-day lasagne always tastes even better than before!