Ingredients
- 8 ounces white fish
- 9 lasagna noodles, cooked as directed
- 6 Roma tomatoes, sliced
- 6-8 ounces Ricotta cheese
- 6 ounces sun dried tomatoes
- 1 teaspoon fresh garlic, minced
- 1 cup milk
- ½ cup Parmesan cheese
- 1 tablespoon olive oil
- 2 jalapeno peppers, minced
- 2 cayenne peppers, minced
- 1 cup mozzarella cheese
- 6-8 large fresh basil leaves, chopped
Instructions
- Preheat oven to 350 degrees.
- Prepare sauce by heating a sauce pan to medium heat.
- Add olive oil, basil and garlic and cook about 1 minute.
- Add minced peppers and cook another minute.
- Add milk, white fish and sun-dried tomatoes. Stir and reduce heat to low. Cook about 10 minutes, until peppers are rehydrated and fish is cooked.
- Remove fish, shred into small pieces, and reserve.
- Transfer mixture to a blender or food processor and process until smooth.
- In a deep oiled baking dish, layer the following layers:
- Sliced tomatoes
- 3 lasagna noodles
- Ricotta and Parmesan cheeses
- 3 more lasagna noodles
- Sun-dried tomato sauce and shredded white fish.
- 3 more lasagna noodles
- Mozzarella cheese
- Bake 20 minutes and serve!