Double White Fish and Leek Lasagne
with carrot and creme fraiche
A lasagne, but not as you know it! This warm and hearty pasta-based dish is filled with basa instead of beef mince, for a different, lighter flavour.
Tags:
Family Friendly
Allergens:
Celery
•Milk
•Egg
•Wheat
•Cereals containing gluten
•Mustard
The quantities provided above are averages only.
Total45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
1 unit(s)
Onion
1 unit(s)
Leek
1 sachet(s)
Hello Muscat
(Contains: Celery)
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
200 grams
Fresh Lasagne Sheets
(Contains: Egg, Wheat, Cereals containing gluten May be present: Soya, Mustard)
1 unit(s)
Carrot
2 sachet(s)
Paprika
(Contains: Mustard)
480 grams
Basa
Not included in your delivery
2 tbsp
Butter
2 tbsp
Flour
300 milliliter(s)
Milk
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4122 kJ
Energy (kcal)985 kcal
Fat37.1 g
of which saturates21.7 g
Carbohydrate94.6 g
of which sugars18.5 g
Dietary Fiber31.6 g
Protein68.1 g
Cholesterol0 mg
Salt3.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Cut the basa into 3cm cubes. IMPORTANT: Wash hands and equipment after handling raw fish.
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the carrot, paprika, leek, garlic and onion. Fry for 5-6 mins.
- Add the cubed fish and creme fraiche. Season with salt and pepper.
- Cover and cook for 5-8 mins. IMPORTANT: Fish is cooked when opaque in the centre.
3
- Meanwhile, in a pot, melt 2 tbsp butter (per 2P) over medium heat.
- Add 2 tbsp flour (per 2P). Cook, stirring, 2-3 mins.
- Reduce heat and add 100ml milk (per 2P) and the muscat. Stir constantly with a whisk.
- When it is completely absorbed, repeat with another 200ml milk (per 2P).
- Increase the heat and simmer for 3-4 min, or until the sauce thickens.
TIP: Add a little more milk if the sauce is too thick.
4
- Pour a thin layer of filling into an oven dish and cover with lasagne sheets.
- Pour more of the filling, then a layer of bechamel and sprinkle with a little cheese.
- Repeat this process until all the ingredients are used up, finishing with a layer of bechamel and a final sprinkling of cheese.
5
- Cover the dish with aluminium foil.
- Bake until the tip of a knife goes easily into the pasta, 30-35 mins.
- Remove the foil when 10 mins left of cooking time remain.
6
- Divide your white fish lasagne between plates.
TIP: Let the lasagne cool a little before slicing so that it holds together better.
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