Spring lasagna with spinach and fish: the perfect option for a delicious lunch

Lasagna is a traditional Italian dish; in the classic version, it is based on a thin sheet of dough in the shape of a square or rectangle with meat or vegetable filling.

Nutrition expert Lana Fore has shared on her website a recipe for a delicious lasagna with spinach and fish, which would be an ideal lunch option.

Ingredients:

• 10 sheets of lasagna made from whole wheat flour or durum flour

• fillet of cod, hake, or other white fish – 300 g
• frozen or fresh spinach – 450 g

• lemon – 1/2
• onion –1 pc.

• tomatoes in their juice – 500 ml

• oil – 1 tbsp. 
• low-fat sour cream – 4 tbsp.

• hard cheese – 80 g
• sugar – 1/2 tsp.

• ground black pepper – a pinch

Method of preparation:

1. Defrost the fish and spinach.

2. Wash and halve the lemon, grate the zest, and squeeze the juice.

3. Cut the fish into small pieces, sprinkle with lemon juice, and sprinkle with zest.

4. Finely chop the onion and garlic, put them in a preheated frying pan with oil, and sauté for a few minutes.

5. Preheat the oven to 200°C.

6. Put the spinach in a sieve to drain and add it to the pan, heat well and add the tomatoes to the pan, stir, and simmer for another 5 minutes to thicken the sauce a little.

7. When the sauce has thickened, add a spoonful of sugar and sour cream and stir.

8. Spread 1/4 of the sauce on the bottom of the mold, then put enough lasagna sheets to cover the bottom of the mold in one layer, then alternate the sauce, fish, and lasagna sheets.

9. Cover the tops of the dishes with baking sheets, press them lightly, and brush with the sauce (without fish) and three tablespoons of sour cream, sprinkle with cheese on top.

10. Put the dish in the oven for 20 minutes at 180°C, and cover the dish with a sheet of foil on top. Then remove the foil and continue baking the lasagna for another 10-15 minutes to brown it well.