Description
Lasagna with an unusual, but very tasty filling. And present in the filling cheese, fish and green peas make it less oily and more useful!
Ingredients
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Lasagna
6 шт
-
Fish
280 г
-
Green peas
130 г
-
Cheese
30 г
-
Walnuts
5 шт
-
Vegetable oil
2 ст. л.
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Milk
250 мл
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Butter
30 г
-
Flour
1 ст. л.
-
Soy sauce
1 ч. л.
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Basil
1 ч. л.
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Cheese
230 г
-
Lemon peel
1/2 шт
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Black pepper
-
Soy sauce
1 ч. л.
Cooking
The number of sheets of lasagna designed for the deepest form size 14 to 20 cm, Boil them if you want. I used the lasagna sheets are homemade. For sauce Bechamel, melt in a deep frying pan or saucepan the butter, add the flour, fry it while stirring until Golden brown, pour in warmed milk, bring to a boil and cook 1-2 minutes while stirring. The sauce should be smooth consistency, without lumps. Connect with soy sauce and let cool to room temperature.
If you take frozen peas, thaw. I used a small jar of canned peas, so I just poured it from the liquid. The fish (I had salmon) cut into small slices.
Curd mix with the zest of 1/2 lemon, soy sauce, black pepper, Basil.
The refractory bottom of the roasting tin, cover with sheets of lasagna, place half of salmon and green peas, and top with 1/2 cheese mixture.
Drizzle the stuffing with half of the sauce "Bechamel".
Lay another 2 sheets of lasagna, the rest of the peas, fish and sauce, cover with lasagne. Sprinkle with grated cheese, chopped, lightly toasted walnuts and drizzle with vegetable oil. Put in the oven for 20 minutes at 190-200 degrees Celsius until the fish is cooked and lightly Browning. Serve immediately, while hot.
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