Creamy Fish and Vegetable Lasagna

Thermomix recipe: Creamy Fish and Vegetable Lasagna. Ready in 65 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 20 g olive oil
• 1 onion, quartered
• 2 cloves garlic
• 4 red peppers, deseeded and roughly chopped
• 1 courgette, roughly chopped
• 400 g canned chopped tomatoes
• 30 g tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 400 g salmon fillet, skinless and boneless
• 200 g cod fillet, skinless and boneless
• 50 g butter
• 50 g plain flour
• 500 g milk
• Pinch of ground nutmeg
• 12-15 lasagna sheets (no-boil type recommended)
• 150 g grated mozzarella cheese
• 50 g grated Parmesan cheese

Instructions

1. Preheat oven to 180°C (350°F). Lightly grease a large ovenproof dish (approx. 20x30 cm).
2. Place onion and garlic into the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
3. Add 20 g olive oil. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
4. Add red peppers and courgette. Chop 5 sec / Speed 5. Scrape down sides of bowl. Sauté 8 min / 120°C / Speed 1 (Reverse).
5. Add chopped tomatoes, tomato paste, oregano, basil, 1 tsp salt, and 1/2 tsp pepper to the bowl. Stir 10 sec / Speed 2 (Reverse).
6. Place the salmon and cod fillets into the Varoma dish. Secure the Varoma lid. Position the Varoma onto the mixing bowl. Cook 15 min / Varoma / Speed 2 (Reverse).
7. Carefully remove the Varoma. Set aside the cooked fish to cool slightly, then flake it into small pieces, checking for any bones. Set aside the flaked fish and vegetable sauce.
8. Empty and clean the mixing bowl thoroughly.
9. Insert the butterfly whisk. Add butter to the mixing bowl. Melt 2 min / 80°C / Speed 1.
10. Add flour. Cook 2 min / 100°C / Speed 1. This creates a roux.
11. Add milk, a pinch of nutmeg, 1/2 tsp salt, and 1/4 tsp pepper. Cook 8 min / 90°C / Speed 2. Remove the butterfly whisk. Scrape down sides of bowl. Continue cooking 2 min / 90°C / Speed 2 (Reverse) to ensure a smooth béchamel sauce. Set aside.
12. To assemble the lasagna: Spread a thin layer of the vegetable tomato sauce at the bottom of the prepared ovenproof dish. Top with a layer of lasagna sheets.
13. Spread half of the flaked fish over the pasta sheets, then half of the remaining vegetable tomato sauce, followed by a third of the béchamel sauce and a sprinkle of mozzarella and Parmesan.
14. Add another layer of lasagna sheets. Repeat with the remaining fish, vegetable tomato sauce, and another third of the béchamel and cheese.
15. Place the final layer of lasagna sheets. Cover with the remaining béchamel sauce and sprinkle generously with the remaining mozzarella and Parmesan cheese.
16. Bake for 25-30 minutes, or until golden brown and bubbling. If the top browns too quickly, cover loosely with foil.
17. Remove from the oven and let it rest for 5-10 minutes before serving. This allows the lasagna to set and makes it easier to slice.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.