This is another take on a lasagne, using a spicy tex-mex seasoning and seafood..
5 Pieces of Pollack, sliced or more if needed
150 grams of Cooked Mussels
2-3 Kippers, flaked into small pieces
Zest of 1 Lime
1 Tablespoon of Pimenton Dulce(Sweet Smoked Paprika)
1 Teaspoon of Chilli Powder
1 1/2 Teaspoons of Cumin Powder
A Small Bunch of Coriander chopped
About 750 mls of Bechamel Sauce *See Tex-Mex Lasagne Recipe for milk and milk-free bechamel sauce
1 Tin of Tomatoes
1 Onion sliced
1 Bell Pepper Sliced
2 Cloves of Crushed Garlic
A Shot of Tequila(Optional)
8-10 Sheets of Lasagne, or more if needed
200 grams of Cheese/Vegetarian Cheese, or more to taste
Salt and Black Pepper to taste
Fry the onions, pepper, and garlic in a pan. Add the paprika,fish and other seasonings, except coriander.Gently fry for 6 minutes, and add the tinned tomatoes, and a splash(150 mls) of water and tequila, if using. Simmer for about 10 minutes. Make the bechamel sauce and grate the cheese.
Turn off the seafood mixture, and stir some chopped coriander and the lime zest. Leave to stand. Pour a layer of white sauce into a pyrex dish, pasta and seafood mixture. Layer until the seafood mixture and white sauce are used. Sprinkle with cheese, and bake in an oven for 30 minutes or more on a low heat, when it should be golden brown and the pasta sheets should be tender.