Recipe - Quick Fish Lasagne

225 g Coley or cod fillet; fresh
or defrosted,
; skinned and cubed
225 g Smoked cod; haddock or
whiting
; fillet, fresh or
; defrosted,
Skinned and cubed
1 15 ml spoon oil
1 small Onion; finely chopped
1 Courgette; chopped
1 397 g jar prepared pasta
sauce with
; added mushrooms
Black pepper
9 Sheets lasagne verde; up to
12
1 Egg; beaten
115 g Cottage cheese
140 ml Plain fromage frais or
natural yoghurt
55 g Cheese; grated

Preheat the oven to 190/375/gas 5.

Heat the oil in a large pan and cook the onion until soft. Add the
courgettes, pasta sauce and seasoning. Bring to the boil, reduce the heat
and add the fish.

Cover the base of an ovenproof dish with a layer of lasagne sheets. Top
with half the fish mixture. Repeat the layers, finishing with the lasagne
sheets. To make the topping mix together the egg, cottage cheese and
fromage frais or yoghurt.

Pour over the lasagne and top with the grated cheese.

Bake for 4550 minutes and serve with mini pitta or French bread.

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