4 servings
Prep: 20 mins,
Cooking: 45 mins
Chef Dagný Rós's fish lasagne made with MSC certified white fish the perfect midweek meal.
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Ingredients (13)
750 g | white fish — MSC certified (hake or haddock) |
250-300 g | spinach — frozen |
1 cup | cauliflower — or broccoli |
1 | leek |
400-500 g | cottage cheese |
1 tsp | nutmeg |
70-100 g | tomato purée — concentrated |
50-100 ml | water |
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 |
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