Fish and Pesto Lasagna
Fish and Pesto Lasagna
Ingredients
- 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
Instructions
- 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.
Fish and Pesto Lasagna