ZUCCHINI FISH LASAGNA

Ingredients:

• 65g Fresh lasagne sheets
• 150g white fish fillet
• 100g zucchini
• 75g peeled and crushed tomatoes
• 50ml tomato puree
• 20g freshly grated parmesan
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 basil leaves
• 1 teaspoon sugar free syrup
• 1 teaspoon Olive oil (7g)
• Salt and pepper
• 15g pitted Black olives

Method:

Step1

In a lightly oiled pan, sear the fish fillet for 2 minutes on each side over medium heat. Season and set aside.

Step 2

Wash and cut the zucchini into small cubes. Chop the basil.

Step 3

Pour 1 teaspoon olive oil in a pan and fry the shallots and garlic until they get translucent.

Step 4

Add zucchini and cook for 3 to 5 minutes over high heat, then add the chopped tomatoes, their juice and sugar. Season and continue cooking over medium heat for 10 minutes.

Step 5

Pour 3/4 of tomato puree and simmer for 10 minutes over low heat.

Step 6.

Add 20g of parmesan and basil. Stop cooking.

7. Preheat oven to 360°f (180°c).

Layering:

1. Place the lasagne sheets in the bottom of a baking dish.

2. Put a first layer of vegetables then a layer of coarsely crumbled fish.

3. Spray with extra virgin olive oil.

4. Cover with lasagne sheets and repeat with vegetables and fish.

5. Cover with one last lasagne sheet.

6. Spread the remaining tomato sauce and sprinkle with remaining Parmesan.

7. bake at 360°f (180°c) for 25 minutes.

8. Serve your lasagne hot with topped with black olives and basil leaves.

Nutrition Facts:

• Calories: 595.5 Cal
• Protein: 50.5g
• Carbs: 66.3g
• Fat: 17.1g