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Lasagna with tilapia and zucchini
Lasagna with tilapia, zucchini and basil.
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Ingredients
Directions
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Let the tilapia fillet thaw.
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Preheat the oven to 200 ° C.
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Saute the zucchini in thin length slices. Cut the fish fillet and basil into pieces.
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Heat the oil in a frying pan, press the garlic on top and fry for 1 min. Add the fish fillet and cook for 2 min.
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Add the water and the sauce mix for the lasagne, bring to the boil while stirring and simmer for 1 min. Add half of the basil.
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Divide half of the sauce in the baking dish, cover the layer with half of the lasagne sheets and half of the zucchini slices.
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Repeat this once. Brush the top of the zucchini with the oil. Fry the lasagna in the middle of the oven for about 35 minutes until done.
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Leave the lasagna for 5 minutes. In the meantime, cut the tomatoes into slices and mix with the salad dressing and the rest of the basil.
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Divide the lasagne over plates and spoon the tomato salad next to it.
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20 minMain dishunbroken veal schnitzel, parma ham, fresh sage leaf, unsalted butter, dry white wine,veal rolls with ham and sage -
15 minMain dishlamb chop, romatomat, garlic, traditional olive oil, sprig of rosemary,lamb chops from the oven -
30 minMain dishcrumbly potato, onion, mushrooms, unsalted butter, curry powder, semi-skimmed milk, Gourmet balls, cut endive,vegetarian endive curry stew
Nutrition
445Calories
Sodium1% DV15mg
Fat17% DV11g
Protein64% DV32g
Carbs18% DV54g
Fiber0% DV0g
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