Ingredients 1 bag of fresh spinach 1 can of artichokes hearts, sliced (or you can make your own by starting from fresh artichokes) 2 dsp olive oil 1 medium onion (sliced) 1 lt milk 50gr butter 50gr flour 1 fish cube 300 gr fish such as cod or haddock 2 clove garlic
basil 300 or 400 gr lasagne
In a saucepan place the drained artichokes and the spinach with the onion, half the cube and 1 dsp oil, add half a cup of water and let cook covered for ten minutes until the vegetables are soft. Reduce the liquid if necessary, by turning up the heat and removing the lid. The end product must be quite moist. In a shallow pan place the chopped garlic, the fish and the oil. Add a quarter cup of water. Let cook covered for 5 minutes, remove the lid and reduce the liquid completely. In a non-stick saucepan place the flour, the butter, the other half cube and prepare your béchamel adding milk and stirring constantly. Season with pepper, 2 tbsp. of grated pecorino cheese (parmesan cheese is your second choice in this recipe) and grated nutmeg (optional). Your béchamel must be quite runny to allow lasagne to cook. Turn off the heat and add the cooked fish to the béchamel sauce. Now choose a dish which allows you to make at least three layers of lasagne and line it with a drop of oil under the parchment paper. You proceed like this: spread some béchamel sauce on the bottom, just a veil, place the first layer of pasta, cover with 1/3 of your fish sauce, 1/3 of the vegetables, some parsley, pepper and cheese. Make the next layer with the fish sauce and veg, parsley and cheese, and another layer with the same ingredients. The last layer will be topped with the béchamel and a generous sprinkle of cheese. You may prefer cheddar cheese which also goes quite well with this dish. Cook in a preheated oven (200°) for 20 minutes. Let stand for 10 minutes before serving.