Description
A great version of lasagna with ricotta and canned fish.
Ingredients
-
Lasagna
250 г
-
Canned fish
2 бан.
-
Spinach
50 г
-
Ricotta
250 г
-
Milk
4 ст. л.
-
Cheese
150 г
-
Tomato
250 г
-
The Apium graveolens Dulce
3 шт
-
Spices
-
Basil
1 ст. л.
-
Vegetable oil
-
Salt
Cooking
Tomatoes put them in a saucepan, add the Basil (I have dried, but it is better fresh), celery bring to a boil.
In vegetable oil fry until transparent onion. Add to the tomatoes. Simmer vegetables until tender celery (about 25-30 minutes)
Disassemble the fish on the plate. Fish use taste. I have a pink.
Rinse and chop the spinach.
Preroute vegetables and add the spinach. Cook for 5 minutes. Add salt, pepper. Mix with the fish.
Cook sheets of lasagna in accordance with the information on the packaging. I pour boiling water for 5-7 minutes.
At the bottom of a greased form lay sheets of lasagna on them - the third fish-vegetable mass, sprinkle with cheese. Next, stack in the same way another layer. Put the sheets of lasagna.
Prepare the sauce. Riccota mix with milk and season to taste. Pour on the lasagna and sprinkle with grated cheese.
Bake in a preheated 200°C oven for 30 minutes.
Serve hot.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.