Codfish Lasagne
Shall we prepare a Codfish Lasagne? A simple, practical and tasty recipe. Riberalves Codfish, ready to taste good!
Ingredients
600 g of good lasagna
400 g of ripe tomatoes
3 cloves of garlic
1 large onion or two small
1 bunch of parsley
2 tablespoons of olive oil
150 g "mozzarella" (cured, not fresh)
50 g of butter
150g grated Parmesan cheese
Salt and pepper
500g spinach (dried in 2 tablespoons of olive oil, 3 cloves of minced garlic and salt, q.b.)
1 l of «béchamel» sauce
Preparation
Shall we prepare a Codfish Lasagne? A simple, practical and tasty recipe. Riberalves Codfish, ready to taste good!
Start with the codfish filling: after peeling the tomatoes, crushing the garlic and chopping the onion and parsley, heat a large frying pan and brown the garlic and onion in olive oil for about 5 minutes. Add the codfish flakes, tomatoes, salt and pepper. Let the mixture cook until it becomes a homogeneous paste.
Meanwhile, boil the lasagne sheets in plenty of water for 7 to 10 minutes (depending on the pasta). Remove the pasta and leave to cool and drain. Cut the mozzarella into thin strips. Turn on the oven and let it stabilise the temperature at 200 ºC.
Melt the butter in an oven tray. Place a layer of pasta, followed by another layer of codfish. Another layer of pasta, another of spinach previously sautéed with olive oil, salt and chopped garlic) with béchamel sauce and mozzarella. Finish with a layer of pasta. Cover the final layer with more of the mixture, the béchamel sauce, the mozzarella and grated parmesan cheese. Bake the Codfish Lasagne for 20 minutes.