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Cod Lasagna (cheap)

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Tempo de preparo

1 hour(s)


8 servings

Raquel Novais

  • Ingredients
  • Recipe
  • Shredded Cod500 g
  • Milk1 l
  • Onion1 unit(s)
  • Garlic Clove2 unit(s)
  • Butter5 tablespoon
  • Wheat Flour5 tablespoon
  • Bay leaf1 unit(s)
  • Sicilian lemon1 unit(s)
  • Chives3 tablespoon
  • Nutmeg, salt and black pepper to taste
  • Fresh Lasagna Pasta500 g
  • Grated Parmesan3 cup
  • Olive oil2 tablespoon
  1. Bring a medium pot of water to high heat. When it boils, add the shredded and desalted codfish, the bay leaf and cook for 5 minutes. Remove and drain excess water.
  2. In a large pan, put the butter and lead to medium fire. When it melts, add the flour and stir for 2 minutes. Add 1 liter of milk at once. Mix well with a wire whisk to dissolve the flour lumps. Cook stirring with the wire whisk until it boils. Season with salt and nutmeg to taste.
  3. Put the olive oil, the chopped onion in a pan and sauté for 2 minutes. Also add the minced garlic and let it gold. Add the shredded codfish and season with salt and black pepper to taste. Turn off the heat, add the parsley and add 1 and 1/2 cups of white sauce.
  4. To assemble the lasagna: Fill the bottom of the refractory with about 1 ½ cups (tea) of the bechamel sauce. Make a layer of pasta over the sauce, cover with half of the cod filling, sprinkle with part of the grated parmesan cheese and drizzle with a little more of the sauce. Keep alternating layers of pasta, with stuffing, sauce and grated parmesan. Cover the last layer of pasta with the rest of the sauce. Finally, sprinkle a generous layer of grated parmesan cheese.
  5. Take to bake in preheated oven to 200 degrees for 30 minutes.

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