Fish lasagna

Cooking instructions

Cut the courgettes into thin slices (about 3 mm) with a mandoline and turn them in the crushed garlic, olive oil and a little salt. Sauté the sliced courgette briefly in a heated pan and then let the excess oil drip off them onto a drip tray.

Build up the lasagne with alternating layers of tomato sauce, lasagne plates, toasted courgettes, the thawed cod fillets (cut into thin strips if preferred), tomato sauce, lasagne plates and toasted courgettes. Finish with the bechamel sauce.

Bake the lasagne at 175º for about 35 minutes until it is golden.

Make your own tomato sauce:

300 ml olive oil
160 g cane sugar
2 kg chopped tomatoes
3 cloves of garlic
150 g tomato purée
1 sprig of thyme
Salt and pepper

Sauté the onions in oil in a covered pan for 10 minutes at medium heat. Add the sugar and cook for a further 10 minutes, then add the garlic and tomato purée and sauté briefly. Add the chopped tomatoes and cook until the sauce is thick, adding a sprig of thyme into the sauce. Season with salt and pepper to taste.

Make your own bechamel sauce:

100 g butter
1 large onion
75 g flour
1 l whole milk
500 ml double cream
Salt and pepper
Nutmeg

Melt the butter in a pan and add the finely chopped onion. Sauté briefly, add the flour and cook through well.

In a new pan, bring the milk and cream to the boil and pour it over the onion-flour mix, cooking through well.

Season to taste with salt, pepper and nutmeg if desired.