You’re NOT Ready for This Portuguese Twist with Cod on Lasagna

cod fillets

🥗Healthier: pollock

💰Cheaper: canned tuna

Pollock is lower in calories, while canned tuna is more economical.

white sauce

🥗Healthier: cauliflower puree

💰Cheaper: milk + flour

Cauliflower puree reduces calories and adds nutrients.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Cook salted cod in a pot with water and a bit of milk, adding onion, garlic, and bay leaves.

Bring to a boil, then turn off the heat and let the cod sit for 10 minutes.

Remove the cod, let it cool, and then remove the skin and bones.

In a skillet with olive oil, sauté chopped onion for a few minutes, adding a pinch of salt.

Add fish stock and cook until the liquid evaporates.

In a separate skillet, fry chorizo and panko until golden, then set aside.

Make béchamel by melting butter in a pot, adding bay leaves, tomato paste, and sugar, cooking for a minute.

Add garlic paste, garlic powder, and onion powder, then mix in the onion mixture.

Remove bay leaves, add flour, and cook until the flour is cooked through.

Gradually add fish stock and liquid from cooking the cod to achieve desired consistency.

Add mozzarella cheese to the béchamel and mix in the cod carefully.

Layer the lasagna by placing some cod mixture at the bottom, covering with lasagna sheets, adding cheese, and repeating layers.

Top with lasagna sheets, drizzle with olive oil, and cover with mozzarella and parmesan cheese.

Preheat oven to 200°C (400°F) and bake for 30-40 minutes until golden on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens