Oven Baked Lasagne with Smoked Trout

2020-02-03
  • Yield: 3
  • Servings: 3
  • Prep Time: 10m
  • Cook Time: 2:00 h
  • Ready In: 2:10 h

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Nutritional Info

This information is per serving.

  • Calories

    234.5
  • Fat

    7.7 g
  • Cholesterol

    74.2 mg
  • Sodium

    392.4 mg
  • Potassium

    314.9 mg
  • Carbohydrate

    22.9 g
  • Fiber

    0.9 g
  • Sugars

    3.9 g
  • Protein

    18.4 g
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Oven baked lasagne with smoked trout. Italian cheesy lasagne with smoked trout baked in a halogen (turbo) oven. Are you looking for more Turbo Oven Recipes? We have a huge collection of them, just check it out here.

Oven Baked Lasagne with Smoked Trout

Ingredients

  • 1 grated lemon, halved
  • 2 smoked trout fillets, boneless and skinless
  • 2 oz (60 g) grated Cheddar cheese
  • 4 oz (120 g) ricotta cheese
  • 4 tablespoons milk
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons whole grain mustard
  • salt and freshly ground black pepper
  • 7 oz (210 ml) can crushed tomatoes
  • 1 teaspoon harissa sauce
  • 1 tablespoons chopped parsley
  • 3 large pasta lasagne sheets
  • 2 tablespoons grated Parmesan cheese

Method

Step 1

Place the low grilling rack in turbo oven. Set the halogen oven temperature to 392° F (200° C).

Step 2

Squeeze out the juice from lemon halves. In a mixing bowl, combine ricotta cheese, milk, nutmeg, mustard, half of Cheddar cheese and seasoning. Mix well.

Step 3

Tip the tomatoes into a bowl and stir in harissa sauce, parsley, and a little salt and black pepper. Spoon 1/3 of tomato mixture into the dish and cover with a sheet of lasagna. Spread over another 1/3 of tomato mixture and cover with half of the smoked trout. Pour over 1/3 of cheese mixture and cover with lasagna sheet.

Step 4

Cover with remaining tomato mixture and smoked trout. Pour over 1/2 of cheese mixture and top with last lasagna sheet and remaining Cheddar mixture. Sprinkle over the remaining grated cheese and Parmesan and loosely cover with aluminum foil. Arrange lasagna into preheated halogen oven and cook for 1½ hours until lightly browned.

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