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Ingredients
- 500 g pollock fillets, sliced (1 cm)
- 2 Tbsp lemon juice
- 1 ¾ tsp fine sea salt
- 50 g Parmesan cheese, cut in pieces (2 cm)
- 2 garlic cloves
- 30 g sun-dried tomatoes in oil, drained
- 300 g frozen chopped spinach, thawed, drained
- ¾ tsp ground black pepper
- 40 g unsalted butter, diced, plus extra for greasing
- 70 g plain flour
- 650 g milk
- ¼ tsp ground nutmeg
- ½ tsp dried basil
- 12 dried lasagne pasta sheets
- 120 g mozzarella, sliced (5 mm)
- Nutrition
- per 1 portion
- Calories
- 2066 kJ / 494 kcal
- Protein
- 35.7 g
- Carbohydrates
- 47.3 g
- Fat
- 18 g
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