Lasagna with tilapia and zucchini

Name: lasagna with tilapia and zucchini
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g frozen tilapia fillet; 1 zucchini; 15 g fresh basil; 3 el traditional olive oil; 2 toe garlic; 800 ml tap water; 107 g meal mix lasagne; 150 g green lasagne sheets; 4 romatomat; 3 el salad dressing balsamic

Lasagna with tilapia, zucchini and basil.

Ingredients

Kitchen Stuff

1 rectangular baking dish / lasagne dish

Directions

Let the tilapia fillet thaw.
Preheat the oven to 200 ° C.
Saute the zucchini in thin length slices. Cut the fish fillet and basil into pieces.
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.
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.
Divide half of the sauce in the baking dish, cover the layer with half of the lasagne sheets and half of the zucchini slices.
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.
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.
Divide the lasagne over plates and spoon the tomato salad next to it.