Lasagna with Pollock, Spinach, and Ricotta

Name: Lasagna with Pollock, Spinach, and Ricotta
Total time: 1800 s
Cuisine: American
Ingredients: 12 oz pollock (about 350 g); 6 fresh lasagna noodles; 21 oz frozen chopped spinach (about 600 g); Margarine or butter; Salt; Pepper; 1 ball mozzarella cheese; Parmesan cheese; 9 oz ricotta cheese (about 250 g); 2 tablespoons butter (about 25 g); 3 tablespoons all-purpose flour (about 25 g); Milk; Salt; Pepper; Nutmeg

Aurélie_wh @orel_hw

Yvelines

Lasagna with Pollock, Spinach, and Ricotta

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Ingredients

30 minutes

12 ozpollock (about 350 g)
6fresh lasagna noodles
21 ozfrozen chopped spinach (about 600 g)
Margarine or butter
Salt
Pepper
1ball mozzarella cheese
Parmesan cheese
Ricotta béchamel sauce
9 ozricotta cheese (about 250 g)
2 tablespoonsbutter (about 25 g)
3 tablespoonsall-purpose flour (about 25 g)
Milk
Salt
Pepper
Nutmeg

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Steps

30 minutes

1

Cook the pollock in a little butter or margarine. Season with salt and pepper. Set aside.
2

Preheat the oven to 400°F (200°C). Cook the spinach according to the package instructions. Drain and set aside.
3

Prepare the béchamel sauce: Start by making a roux with the butter and flour, then add a little milk and stir. Add the ricotta and mix well to create a creamy texture. Continue adding milk over heat until you reach your desired consistency and amount. Season with salt, pepper, and nutmeg. Add the spinach to the sauce.
4

Flake the cooked pollock into small pieces.
5

Assemble the lasagna: Spread some spinach béchamel sauce on the bottom of the baking dish. Place 2 lasagna noodles on top, cover with more béchamel, then add half the pollock and top with one-third of the mozzarella and some Parmesan. Repeat for the second layer, and finish with the remaining sauce and cheese for the top layer.
6
7

Bake for 30 minutes. Enjoy!