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Basa, Leek & Carrot Lasagna

Basa, Leek & Carrot Lasagna

with creme fraiche

Tags:
Family Friendly
Allergens:
Celery
Milk
Egg
Hvede
Gluten
Senf
Pesce

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

110 grams

Creme Fraiche

1 unit(s)

Grated Italian Style Hard Cheese

200 grams

Fresh Lasagne Sheets

1 unit(s)

Carrot

2 sachet(s)

Paprika

240 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)3680 kJ
Energy (kcal)880 kcal
Fat35.7 g
of which saturates21.1 g
Carbohydrate94.6 g
of which sugars18.5 g
Dietary Fiber31.6 g
Protein45.7 g
Salt3.4 g
Potassium326.3 mg
Calcium68.5 mg
Iron0.7 mg
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.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Peel and grate the garlic (or use a garlic press).

Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.

Cut the basa into 3cm large cubes. IMPORTANT: Wash your 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 and fry for 5-6 mins. Add the fish cubes and the creme fraiche. Season with salt and pepper. Cover and cook for 5-8 mins.

IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

3

Meanwhile, in a pot, melt  2 tbsp butter (per 2P) over medium heat, then add 2 tbsp flour (per 2P). Cook the flour for 2-3 min, stirring.
Reduce heat and add 100ml (per 2P) of the milk 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 béchamel 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 béchamel and sprinkle with a little grated Italian hard cheese.
Repeat this process until all the ingredients are used up and finish with a layer of béchamel sprinkled with Italian hard cheese.

5

Cover the dish with aluminum foil, then bake for 30-35 mins, or until the tip of a knife goes easily into the pasta.
Remove the foil when there are 10 mins left of cooking.

6

Serve the lasagne in plates. TIP: Let the lasagna cool a little so that it holds together better when cut.