Lasagnas are many

A beautiful lasagna always goes down well and combined with wonderful flavours even better does.

Italian food has always been my favourite, especially pasta (oh la pasta! 😋). For me I would often eat pasta, but I have to control myself because otherwise there goes the line 🙈 (and health).

But once in a while, it doesn't hurt anyone and today was the day to eat pasta. It was a recipe I haven't made in a while and I missed it and I wanted to eat it.

I only had two small pieces of codfish, which wasn't enough for everyone, so I thought of making a codfish lasagna. But only with codfish? No, I had to add a few more ingredients to make it even tastier. Shrimp and spinach were the choices.

It was so creamy and tasty that there wasn't a bit leftover.

A simple and very tasty recipe!

Let's go to the recipe?

👉 Cod, shrimp and spinach lasagna

Ingredients:

2 pieces of codfish

1 package of giant shrimp (+/- 250g)

3 cloves of garlic

Bay leaf q.b.

4 tablespoons of olive oil

Fresh lasagna pasta

1 bunch fresh spinach

Grated cheese of your choice q.b.

1 medium onion

Béchamel sauce

2 tablespoons flour

2 tablespoons butter

2 dl of milk

Nutmeg q.b.

Pepper to taste

Salt q.b.

3 cups of water from boiling the codfish

Preparation:

Boil the cod in water seasoned with a clove of garlic and a tablespoon of olive oil.

When it is cooked, let it cool and flake it, removing the bones and skin. Reserve the water.

Boil the spinach in a pot of water seasoned with salt. When the water is boiling count five minutes remove it from heat and drain. Set aside.

Put some margarine and a clove of garlic in a frying pan, add the shrimp and sauté. Season with a little fine salt. Put aside.

In the same pan add a little olive oil and the onion cut into half-moons and saute, with a clove of garlic. Let it cook until the onion is soft. Wrap the cod very well in this mixture.

Make the béchamel sauce:

Melt the margarine in a saucepan and add the flour, stirring constantly with a wire rod (it helps the sauce become lump-free). Add three cups of the codfish cooking water and stir until everything is coated. Add the milk little by little until it gets the desired consistency (it shouldn't get too thick). I always like to add a little of the grated cheese that will be used. Season with salt, pepper, and nutmeg to taste. Allow cooling for a few minutes.

Assemble the lasagna:

Place some white sauce in the bottom of an oven tray and top with the pasta sheets until the entire surface of the container is covered.

Spread the cod mixture over the pasta sheets, top with the shrimp, then the spinach and some bechamel sauce.

Repeat the operation in the same order, ending with a layer of pasta and abundant white sauce.

Sprinkle with grated cheese and bake in the oven, previously heated to 180º, until the cheese is gratinated to your liking.

Enjoy!