Fish Lasagne with Cauliflower, Spinach and Cottage Cheese | Marine Stewardship Council

Ingredients

• 750g MSC certified white fish (redfish, ling, hake).
• 250-300g frozen spinach
• 1 cauliflower or broccoli
• 1 leek
• 400-500g cottage cheese
• 1tsp nutmeg
• 70-100g concentrated tomato puree
• 50-100g water
• 3-4 lasagne sheets (natural or green, with spinach)
• 1 cup (70g) grated cheese and Parmesan (mix 2 cheeses for taste)
• 2 tbsp of plain flour (or spelt flour)
• Sea salt and black pepper
• Oil for frying