For how to make lasagna and bechamel please see the previous recipe.
Ingredients for this delicious dish are:
3 sole fillets and 2 of pangasius
Extra virgin olive oil
Tomato puree
1 mozzarella
1 clove of garlic
2 dl white wine from the kitchen
50 g sliced almonds shelled
1 small tub of creme fraiche
Sage, basil, thyme, parsley, salt and pepper.
Spice fish fillets, cut the mozzarella into small cubes.
In a small frying pan toast the almonds.
Heat oven to 180 degrees.
In a nonstick pan with the bottom over medium heat to bring a little 'olive oil. Saute the garlic for a few minutes. Raise the heat to maximum pour the white wine. Evaporate half. Then cook the fillets on both sides until they are golden brown. now add the creme fraiche and a bit 'of the past. Turn twice more, remove from heat and mash.
The layers of lasagna prepare them this way: bechamel-lasagna-cheese-almonds-fish-bechamel. The last layer is covered with bechamel alone. Bake in oven for 30 minutes. Bon appetit!
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