‘You’re not putting fish in that lasagna, are you?’ Says the boy with a look of concern, while I’m cooking the new recipe I found, fish and prawn lasagna.
I start thinking two things a) ‘Be grateful you’re getting dinner cooked for ya tonight!’ and b) It’s me cooking. Why are you even doubting my cooking skillz babe’.
However, I do forgive his original comment as I know he’s not the only one who would have doubts about having anything but red meat layered in a lasagna. ‘Lasagna’ is a one of those traditional Italian dishes that people think can only come in one form; layers of pasta, cheese & mince meat in a tomato sauce. But trust me, you can do many a thing between numerous sheets of pasta. Try out this dish, to see for yourself. It’s a total winner. The boy was definitely eating his words and the whole contents of my lasagna dish after tasting it.
1 onion, finely chopped
2 garlic cloves, finely chopped
125g cavolo Nero, sliced
400g mixed fish, diced
150g prawns, uncooked
150g mushrooms, sliced
1 tbsp oregano, dry
Red wine, 1 glass
100g parmesan, grated
- Pre-heat oven to 200c
- Fry the onion & garlic in a little olive oil in saucepan on a low heat.
- When it has slightly browned, add the Cavolo Nero; cover the pan; let the steam cook the veg for 5 mins.
- Remove the Cavolo Nero from pan. (You can leave the onion and garlic in the pan)
- In the same pan, add the fish and oregano; cook for 5 minutes.
- Then add the prawns and mushrooms; cook for another 5 minutes.
- Pour the red wine into the pan, increase to a medium heat. Stir and cook until the wine has evaporated and left a thick mixture.
- Pour in the passata, season with salt and pepper and cook for 5 minutes.
- Stir in the Cavolo Nero
Sauce is now complete.To build the lasagna,
- add a thin layer of sauce to the oven proof dish
- add layer of lasagna
- add a layer of fish sauce
- add a layer of bechamel
- Sprinkle parmesan and season
- Repeat step x 2
Now bake for around 30 mins.