Fish and Pesto Lasagna

Instructions

1. 1

   In a large saucepan of boiling salted water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.

2. 2

   With the rack in the middle position, preheat the oven to 180°C (375°F).

3. 3

   In a bowl, combine the cottage cheese, pesto and chicken broth. Season with salt and pepper.

4. 4

   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

5. 5

   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.