White Fish Lasagna with
Sun-Dried Tomato Cream Sauce
I've often wondered how a lasagna dish would turn out if we used fish instead of the traditional ground beef like mom used to make, and I'm happy to announce that it was quite delicious. Some people complain that white fish can be boring, but not with this lasagna recipe. I chose to use pollock because it is an inexpensive white fish and perfect for this recipe. Pick up the fish frozen and thaw as needed before cooking.
Ingredients
- 8 ounces white fish
- 9-10 lasagna noodles, cooked as directed
- 6 Roma tomatoes, sliced
- 6-8 ounces Ricotta cheese
- 6 ounces sun dried tomatoes
- 1 teaspoon fresh garlic, minced
- 1 cup milk
- ½ cup Parmesan cheese
- 1 tablespoon olive oil
- 2 jalapeno peppers, minced
- 2 cayenne peppers, minced
- 1 cup mozzarella cheese
- 6-8 large fresh basil leaves, chopped
Cooking Directions
- Preheat oven to 350 degrees.
- Prepare sauce by heating a sauce pan to medium heat.
- Add olive oil, basil and garlic and cook about 1 minute.
- Add minced peppers and cook another minute.
- Add milk, white fish and sun-dried tomatoes. Stir and reduce heat to low. Cook about 10 minutes, until peppers are rehydrated and fish is cooked.
- Remove fish, shred into small pieces, and reserve.
- Transfer mixture to a blender or food processor and process until smooth.
- In a deep oiled baking dish, layer the following layers:
- Sliced tomatoes
- 3 lasagna noodles
- Ricotta and Parmesan cheeses
- 3 more lasagna noodles
- Sun-dried tomato sauce and shredded white fish.
- 3 more lasagna noodles
- Mozzarella cheese
- Bake 20 minutes and serve!
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