12-08-2004, 06:16 AM
200 grams smoked trevally 300 gram tub ricotta cheese 1 cup cooked chopped spinach (see cook's tip) 1/4 cup chopped fresh parsley 2 eggs salt and pepper 6 dried lasagne sheets 1 cup grated mozzarella cheese 1/2 cup grated Parmesan cheese or use tasty cheddar 1 1/4 cups cream
1. Flake the fish finely into a bowl. Stir in the ricotta cheese, spinach, parsley , eggs, salt and pepper and mix together well. 2. Bring a large saucepan of salted water to the boil and cook the lasagne sheets for 5 minutes only. (Cook 2 or 3 at a time so they do not stick together). 3. Place the lasagne sheets on a board and spoon 1/6th of the mixture across the sheet. Roll up like a sausage roll and place into a well greased 6- 8 cup capacity lasagne style baking dish. Repeat with the remaining ingredients. 4. Sprinkle the grated mozarella and Parmesan cheese on top. Carefully pour over the cream. 5. Bake at 180 degrees Celsius for 30 minutes. If the top is not quite golden enough, place under the grill for a few minutes until deep golden. 6. Serve with a crisp salad or freshly cooked green vegetables.
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1. Flake the fish finely into a bowl. Stir in the ricotta cheese, spinach, parsley , eggs, salt and pepper and mix together well. 2. Bring a large saucepan of salted water to the boil and cook the lasagne sheets for 5 minutes only. (Cook 2 or 3 at a time so they do not stick together). 3. Place the lasagne sheets on a board and spoon 1/6th of the mixture across the sheet. Roll up like a sausage roll and place into a well greased 6- 8 cup capacity lasagne style baking dish. Repeat with the remaining ingredients. 4. Sprinkle the grated mozarella and Parmesan cheese on top. Carefully pour over the cream. 5. Bake at 180 degrees Celsius for 30 minutes. If the top is not quite golden enough, place under the grill for a few minutes until deep golden. 6. Serve with a crisp salad or freshly cooked green vegetables.
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