Skip to main content

Fish Lasagne with Cauliflower, Spinach and Cottage Cheese

A recipe from...
Prep time
20 mins
Cooking Time
45 mins


msc ecolabel landscape
  • 750g MSC certified white fish (redfish, ling, hake).

You’ll  also need…

  • 250-300g frozen spinach
  • 1 cauliflower or broccoli
  • 1 leek
  • 400-500g cottage cheese
  • 1tsp nutmeg
  • 70-100g concentrated tomato puree
  • 50-100g water
  • 3-4 lasagne sheets (natural or green, with spinach)
  • 1 cup (70g) grated cheese and Parmesan (mix 2 cheeses for taste)
  • 2 tbsp of plain flour (or spelt flour)
  • Sea salt and black pepper
  • Oil for frying


  1. Preheat the oven to 180 °C. Then, cut the fish into bite size pieces, generously coat them in flour and place them in a greased baking dish. Season with salt and pepper.
    Fish lasagne - Step 1
  2. Chop the leek finely and cut the cauliflower or broccoli into bite-sized pieces, not too big. Defrost the spinach, squeeze out the water and chop finely. Put all the vegetables in a pan or wok and fry them briefly.
    Fish lasagne - Step 2
  3. Put the tomato puree and a little water in a pan on the hob not on the fire and let it simmer a little. Season with salt and pepper. Then grate the nutmeg into the cottage cheese and spread it over the fish. Then lay the lasagne leaves on top.
    Fish lasagne - Step 3
  4. Next add a layer of the vegetable mixture, some of the tomato puree mix.
    Fish lasagne - Step 4
  5. Put the baking dish in the oven and bake for 20 minutes covered with aluminium foil with holes. Then sprinkle with the grated cheese and place back in the oven without the aluminium foil for a further 20 to 25 minutes.
    Fish lasagne - Step 5
  6. Serve with a green salad or cooked vegetables.
    Fish Lasagne with Cauliflower, Spinach and Cottage Cheese - Step 6
Thank you for subscribing to the newsletter. Look out for delicious sustainable seafood recipes in your inbox soon.

Also featured in ...