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Riberalves Codfish No-pasta “Lasagne”, by Ana Bravo



200 g Riberalves Ready-to-Cook Codfish
1 courgette
1 tablespoon olive oil
1 cup cooked vegetables to taste (e.g. broccoli and carrots)
1 bay leaf
1 clove garlic, chopped
Nutmeg to taste
1/2 onion, chopped
Chopped parsley to taste
1 slice low-fat cheese, grated
1.5 tablespoon rice flour
180 ml soy drink (or milk)


Thaw the codfish, remove the skin and bones, and flake.

Preheat the oven to 190 ºC.

Wash the courgettes and slice them lengthwise with a mandolin.

Grill on both sides and set aside.

Put the olive oil, onion, garlic, bay leaf and nutmeg into a pot.

Fry gently until the onion is translucent. Add the codfish, mix well and stir in the flour. Simmer for one minute, stirring constantly, and add the soy drink. Stir until thickened and then add the remaining vegetables and the parsley.

Arrange the ingredients in alternating layers in a small ovenproof dish: courgette first, followed by the creamy codfish mixture. The last layer should be courgette. Sprinkle with the grated cheese before putting the dish in the oven.

Bake until the cheese has melted and turned a nice golden brown.

Serve hot.



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