Lasagne with swordfish and eggplants

By now I should be exploring the temples in Angkor Wat: hope they are as magnificent as they say!!

What is it about lasagne that makes you want to eat them until your belly bursts? I don’t know but there is something about that layering of pasta and sauce that just makes me want to keep eating. I remember my mom cooking 2 big pans of lasagne for us when we were teenagers and we ate them all…. And there was only 3 of us!

Anyway here is a fish-y version of the traditional meat lasagne. It is much lighter than the traditional version of lasagne. So light that in fact you can eat it during a diet, of course you will have to portion control, which is not easy with lasagne, but limiting yourself to one medium serving would cost you less than 500 calories. Anyway, the lightness of this dish does not make it any less delicious than your traditional meat version.

You probably have noticed that I keep writing “lasagne” instead of the usual lasagna: it is not a mistake. Lasagna is the singular of lasagne and refers to the single pasta layer, so the whole dish is called lasagne not lasagna.

Lasagne with swordfish and eggplants

Prep Time: 30 minutes

Cook Time: 1 hour, 10 minutes

Yield: 3 Servings

Lasagne with swordfish and eggplants

Ingredients

  • 5-6 sheets pasta
  • 1/2 can tomato sauce
  • 2 tomatoes
  • 1 large eggplant
  • 3-4 oz swordfish
  • lemon zest
  • extra virgin olive oil
  • 2 oz. goat cheese for topping (optional)
  • salt
  • pepper

Directions

  1. Start by slicing the swordfish into 1/2 inch thick slices. Cook the swordfish in a bit of hot olive oil. When the swordfish is seared on all sides add the diced tomatoes and the tomato sauce. Season with salt, pepper and lemon zest and let cook for 20-30 minutes.
  2. Meanwhile, slice your eggplant and place the slices in a single layer on an oven dish. Cook the eggplant in 400F oven until the eggplant is soft (about 10-15 minutes). When it's ready take it out and set aside.
  3. If you use dry lasagne sheets, then you should blanch them in boiling water for 2-4 minutes to soften them up and make oven cooking faster. If you work with fresh pasta, you can skip blanching,
  4. In a pan assemble the lasagne. Start by pouring one or two spoons of sauce on the bottom of your pan, then start the layering. Place cover the sauce with pasta sheets, then layer some eggplant slices, the add the sauce. Again a layer of pasta, followed by eggplants, followed by eggplants. Keep layering until you run out of ingredients, trying to finish with one layer of pasta covered with just eggplants. I you are using it, crumble the goat cheese on top of the lasagne.
  5. Cover the pan with aluminum foil and cook for about 20 minutes in a 375F oven,

Lasagne al Forno

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6 Responses to Lasagne with swordfish and eggplants

  1. Manu says:

    I absolutely had to come and check this out… isn't it an amazing combination??? Eggplant and swordfish together are to die for! Great idea for lasagne! I LOVE it! :-)

    I am so glad you are back Paola! I really hope you had a great time! :-)

  2. Frank says:

    Hope you enjoyed Angkor Wat. I found it a fascinating place.

  3. Jamie @ the unseasoned wok says:

    Ah I'm so jealous! My husband and I were planning a trip to Thailand which never happened – kids you know that goes. Angkor Wat was one of the things I was most excited to see. Thanks for teaching me about lasagne! Yours looks delicious and I'm glad to see a light version out there! Have Fun!!

  4. honey82 says:

    Che meraviglia…le adoro,bravissima!!!:-)
    Un bacione

  5. Assunta says:

    Ha un aspetto davvero invitante!!!
    Mai provato a farla in questo modo, ma sono sicura che mi piacerebbe un sacco, adoro il pescespada!
    A presto!

  6. Nami | Just One Cookbook says:

    How's your trip so far Paola? My friends visited Angkor Wat not so long ago and I've seen beautiful pictures. I'm envious you are visiting there now. :-) Thanks for naming the food correctly! Lasagne. I see. It's my first time seeing this dish with fish. I like how you said that it's lighter. I might have seconds without feeling guilty. ;-) Enjoy Angkor Wat!

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