Posted on Monday, March 17, 2025 in Pasta Recipes

Rich and Flavorful Cod Lasagna Recipe

Name: Rich and Flavorful Cod Lasagna Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 Servings
Cuisine: Portuguese
Ingredients: 2 cups béchamel sauce (500 ml); 1 pack of pre-cooked lasagna sheets; 1 kg (2.2 lbs) of desalted and shredded codfish; 1 medium eggplant, diced; 2 onions, chopped; 2 carrots, grated; 1 small red bell pepper, chopped; 1 small yellow bell pepper, chopped; 300 g (10.5 oz) broccoli, quartered; 300 g (10.5 oz) cauliflower, quartered; 3 garlic cloves, minced; Oregano to taste; Salt to taste; Ground white pepper to taste; Olive oil to taste; Grated cheese to taste

5 of 5 / 1 ratings

Views: 1570

Discover this rich and flavorful cod lasagna recipe, combining tender cod, creamy béchamel, and fresh vegetables for a mouthwatering meal!

Recipe Info

Preparation time	15 min
Cooking Time	1 h
Ready In	1 h 15 min
Level of Difficulty	Easy
Servings	6 Servings

Nutrition Facts (Per Serving)

Calories	483 kcal
Fat	23 g
Carbs	38 g
Protein	36 g

Ingredients

2 cups béchamel sauce (500 ml)1 pack of pre-cooked lasagna sheets1 kg (2.2 lbs) of desalted and shredded codfish1 medium eggplant, diced2 onions, chopped2 carrots, grated1 small red bell pepper, chopped1 small yellow bell pepper, chopped300 g (10.5 oz) broccoli, quartered300 g (10.5 oz) cauliflower, quartered3 garlic cloves, mincedOregano to tasteSalt to tasteGround white pepper to tasteOlive oil to tasteGrated cheese to taste

Preparation

Preheat the oven to 180°C (350°F).
Sauté all the chopped vegetables in olive oil.
Add the codfish and let it cook over low heat for 30 minutes, and season to taste.
Spread a little béchamel sauce on the bottom of a baking dish.
Layer lasagna sheets with the codfish and vegetable mixture.
Finish with a layer of lasagna sheets, cover with béchamel sauce, and sprinkle with grated cheese.
Bake for 30 minutes or until golden and bubbly.
Serve with a fresh salad.

Recipe & Photo Credit: Receitas Faceis

Tuga Pops

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