Fish Lasagna

Ingredients

• 150 g whole‑grain lasagna sheets
• Salt
• 200 g spinach
• 2 Tomatoes
• 1 bundle dill
• 300 g fish fillet (e.g., cod, redfish)
• 1 tbsp Lemon Juice
• 40 g Butter
• 40 g spelt whole‑grain flour
• 350 ml milk (3.5% fat)
• freshly ground pepper
• nutmeg
• 100 g Edam cheese

Instructions

1. 1.

   Cook lasagna sheets according to package instructions in plenty of boiling salted water until al dente, drain and set aside.

2. 2.

   Clean and wash the spinach; steam it covered over high heat until wilted, then drain. Wash the tomatoes; score them crosswise with a knife, blanch in boiling water for a few seconds, shock in cold water, peel, quarter, and chop into pieces.

3. 3.

   Wash and pat dry the dill, then chop. Wash and pat dry the fish fillets, cut into bite‑sized pieces, drizzle with lemon juice, and season with salt.

4. 4.

   For the béchamel sauce melt butter in a saucepan, add flour, and sauté until golden yellow. Gradually whisk in milk, stirring constantly, bring to a boil, then remove from heat and season with salt, pepper, and freshly grated nutmeg.

5. 5.

   Fold the spinach, tomatoes, and dill gently into the béchamel sauce. Grate the cheese finely.

6. 6.

   Layer lasagna sheets in a baking dish; spread fish over the first layer and cover with half of the béchamel sauce. Add another sheet layer, then more fish and the remaining sauce. Sprinkle the top with cheese and bake in a preheated oven at 180 °C (160 °C fan‑forced) for 35 minutes. Serve warm.