FISH LASAGNE WITH CHEESY TOPPING

Ingredients:

• 150g of whitefish fillet
• 150ml of almond milk
• 1 sprig of fresh thyme
• 1 bay leaf
• 7g of butter
• 7g of almond flour
• 20g of reduced fat mozzarella cheese
• 65g of lasagne sheet
• 100g of carrots, thinly sliced
• 100g of baby spinach
• 1 pinch of salt

Method:

Step 1

Preheat the oven to 180°C.

Step 2

Add the fish to a pan with the milk, thyme, and bay leaf. Bring up to a gentle simmer and continue to cook for 5 minutes

Step 3

Remove from the heat and allow to stand for an additional 5 minutes. Allow to cool.

Step 4

Pass the milk through a sieve and reserve, discarding the thyme and bay leaf

Step 5

To make a béchamel sauce, place a pan over a medium heat, melt the butter and quickly stir in the flour. Stir and cook for 2 minutes

Step 6

Gradually add the reserved milk, bring the sauce to a gentle boil, and stir with a wooden spoon until it thickens to a smooth custard-like consistency. Add a pinch of salt and the grated mozzarella cheese

Step 7

Pour a little of the sauce into a large oven-proof dish, add enough lasagne sheets to cover – not allowing them to overlap

Step 8

Add more of the sauce and then flake some of the fish on top along with some spinach and carrots

Step 9

Place the next layer of lasagne sheets down and repeat until there are 3 layers of pasta, sauce, and fish – the lasagne should be the top layer

Step 10

Press the last layer of lasagne down with your hands – so the béchamel sauce is spread evenly throughout. Top with the remainder of the grated cheese

Step 11

Bake in the oven for approximately 25 minutes, or until the lasagne is piping hot and the cheesy topping is golden brown. Serve immediately

Nutrition Facts:

• Calories: 611.4 Cal
• Protein: 51.3g
• Carbs: 73.7g
• Fat: 16g