Fish and Pesto Lasagna
Fish and Pesto Lasagna
Rating: (1 rated)
  • 9 lasagna noodles
  • 26 oz (750 g) 2% cottage cheese
  • 1 recipe herb pesto
  • 1/4 cup (60 ml) chicken broth
  • 4 basa (pangasius), sole or tilapia fillets, about 1 1/2 lb (675 g) each
  • 2 1/2 cups (625 ml) grated mozzarella
  • Salt and pepper
  • Preparation
  • In a large saucepan of boiling salted water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.
  • With the rack in the middle position, preheat the oven to 180°C (375°F).
  • In a bowl, combine the cottage cheese, pesto and chicken broth. Season with salt and pepper.
  • Spread one quarter of the cottage cheese and pesto mixture on the bottom of a 23 x 33-cm (9 x 13-inch) baking dish. Cover with a layer of noodles. Add another quarter of the pesto mixture. Sprinkle with 125 ml (1/2 cup) mozzarella. Cover with another layer of noodles. Lay the fish fillets on top. Season with salt and pepper. Add another quarter of the pesto mixture. Finish with a layer of noodles and the remaining pesto mixture and mozzarella. Bake uncovered for about 45 minutes. Brown under the broiler to finish. Let stand for 5 minutes before serving.
  • Description
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