Recipe for Quick Fish Lasagne 
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Yield:
4 servings
Ingredients:
Amount Ingredient
225 gm Coley or cod fillet, fresh or defrosted, skinned and cubed
225 gm Smoked cod, haddock or whiting fillet, fresh or defrosted,
Skinned and cubed
1 x 15 ml spoon oil
1 sm Onion, finely chopped
1 x Courgette, chopped
1 x 397 g jar prepared pasta sauce with added mushrooms
Black pepper
9 sht lasagne verde, up to 12
1 x Egg, beaten
115 gm Cottage cheese
140 ml Plain fromage frais or natural yoghurt
Instructions:
Instructions: Preheat the oven to 190/375/gas 5.

Heat the oil in a large pan and cook the onion until soft. Add the courgettes, pasta sauce and seasoning. Bring to the boil, reduce the heat and add the fish.

Cover the base of an ovenproof dish with a layer of lasagne sheets. Top with half the fish mixture. Repeat the layers, finishing with the lasagne sheets. To make the topping mix together the egg, cottage cheese and fromage frais or yoghurt.

Pour over the lasagne and top with the grated cheese.

Bake for 45-50 minutes and serve with mini pitta or French bread.

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