Lasagna with Tilapia
6 servings
60 minutes
Tilapia lasagna is an exquisite blend of traditional Italian cuisine and delicate seafood flavor. In the classic lasagna recipe, the meat filling is replaced with tilapia fillet, adding lightness and sophistication to the dish. Potatoes and sautéed onions create a velvety texture for the filling, while béchamel sauce with nutmeg adds warmth and richness. The layers of pasta absorb the aromas of the filling, and the final touch is parmesan baked to a golden crust. This dish is perfect for a cozy family dinner or festive gatherings, impressing guests with its originality and depth of flavor. Tilapia lasagna will be a vibrant gastronomic event on your table, reminding you of the harmony between marine motifs and Italian culinary traditions.
1
Prepare all the ingredients.
2
Peel the potatoes and cut them into quarters. Boil in salted water until cooked.
- Potato: 300 g
- Salt: to taste
3
Finely chop the onion and fry it in vegetable oil until golden brown.
- Onion: 1 head
- Vegetable oil: to taste
4
At the very end of boiling the potatoes, add the tilapia fillet. Boil for 2 minutes and drain the water.
- Tilapia fillet: 300 g
5
Mix onion with potatoes and fish, mash with a masher.
- Onion: 1 head
- Potato: 300 g
- Tilapia fillet: 300 g
6
Add Worcestershire sauce, nutmeg, and black pepper. Taste the minced meat and salt if necessary. Cool down.
- Worcestershire sauce: to taste
- Nutmeg: to taste
- Ground black pepper: to taste
- Salt: to taste
7
Melt butter in a pan, add flour and sauté over medium heat until nutty aroma arises. Gradually pour in milk while constantly whisking. Cook until it reaches kefir consistency.
- Butter: 50 g
- Wheat flour: 50 g
- Milk: 700 ml
8
Pour some sauce into the baking dish and lay down the first layer of lasagna sheets.
- No-boil lasagne sheets: 6 pieces
9
Spread the filling on the dough, pour with sauce. Cover with lasagna sheets. Repeat until the filling is finished.
- No-boil lasagne sheets: 6 pieces
- Worcestershire sauce: to taste
- Nutmeg: to taste
- Ground black pepper: to taste
- Salt: to taste
10
Pour the remaining sauce over the last layer of lasagna sheets, sprinkle with grated cheese. Cover with foil and bake in the oven for 20 minutes at 180 degrees.
- Parmesan (Parmigiano Reggiano): 70 g
11
Remove the foil, increase the temperature to 210 degrees, and bake for another 10 minutes or until golden brown.
12
Serve the lasagna hot with tilapia.
