Cod lasagna

Ingredients

• 3 desalted cod steaks (about 800 grams (1 3/4 pounds))
• 1 medium onion
• 4 cloves of garlic
• 50 ml (1/4 cup) olive oil
• Parsley (to taste)
• 3 eggs
• 200 ml (1/2 pint (236 ml)) whipping cream
• Pepper (to taste)
• 8 lasagna sheets (about 125 grams (4 1/2 ounces))
• Grated cheese (to taste)
• Salt (to taste)
• 300 ml (1 1/3 cups) béchamel sauce

Instructions

1. 1

   Place the cod in a saucepan with water and boil over high heat. When starts boiling, reduce to low heat and cook about 6 to 7 minutes. When the cod is cooked, drain it with a skimmer and remove the skin and bones. Flake the cod with a fork and set aside.

2. 2

   Bake the eggs in another saucepan. When the eggs are cooked, remove the peel and cut into slices, set aside.

3. 3

   In a frying pan, add the olive oil, chopped onion and the chopped garlic. Sauté over low heat until the onion starts to turn slightly golden. Add the flaked cod, season with pepper and some salt and cook about 5 minutes, stirring occasionally. Turn off the heat and sprinkle with chopped parsley.

4. 4

   In a bowl, whisk the béchamel with the cream.

5. 5

   Preheat the oven to 180ºC (350ºF).

6. 6

   In a baking dish, place two lasagna sheets, a cod and egg layer and two lasagna sheets on top. And so on until finish with two lasagna sheets. Pour over the top the béchamel mixture and sprinkle with grated cheese.

7. 7

   Bake for approximately 25 to 30 minutes until golden brown. Turn off the oven and serve.