Hummm codfish is so yummmyyyy, and a cod lasagna is just another delicious way to eat cod hehehe! This recipe is a delightful fusion of Italian comfort food with Portuguese ingredients, and honestly, they come together beautifully. Salted Portuguese codfish is a sweet, meaty fish that pairs wonderfully with cheese and bechamel sauce, and even the sweet spinach. The combination is rich, luxurious, and almost sinfully decadent, but in the best way possible!
In this case, it’s also an excellent way to use up what you have on hand, since I already had 2 cooked cod steaks. The recipe is basically a quick sauté with the cod, wilting down some spinach, and making a homemade bechamel, then it’s just a matter of assembling and popping it in the oven.
And I have to admit, it turned out fabulous! The layers of flaky cod, creamy bechamel, and tender spinach nestled between pasta sheets create the most wonderful comfort dish. Whether you’re looking to impress guests or just treat yourself to something special, this lasagna delivers on every level. The Portuguese cod brings a unique sweetness and texture that elevates this beyond your typical lasagna. So lets check the recipe!
Creamy Portuguese Cod Fish & Spinach Lasagna
Its fate these 2 Mediterranean culinary superpowers had to meet in this way heheheheh gotta love it!
Ingredients
- Lasagna Pasta – 200g (+/- 16 sheets)
- Codfish – 300g
- Onion – 1 L
- Carrot – 1 L
- Garlic – 6 cloves
- Spinach – 1 bag (+/- 300g)
- Flour – 3 tablespoons
- Butter – 3 tablespoons
- Milk – 500ml
- Gouda cheese – 6 slices
- Parmesan cheese – Grated, for sprinkling
- Olive oil – As needed
- Oregano – A pinch
- Paprika – A pinch
- Pepper – A pinch
- Salt – A pinch
Directions
- If you don’t have pre-cooked cod, start by cooking the cod until tender, then flake it, use already unsalted cod, if its still salted then this isnt the recipe for you hehehehe.
- In a frying pan with a drizzle of olive oil, sauté the thinly sliced onion and 4 finely chopped garlic cloves until the onion is golden brown, then remove from the heat and mix with the cod.
- Now, in another frying pan, add 2 finely chopped garlic cloves with the chopped carrot and spinach, season with a pinch of salt and pepper and cook for a few minutes until the spinach is very soft, then remove from the heat.
- Finally, make a béchamel sauce in a small saucepan by adding the flour, butter, and a pinch of salt. Mix until it forms a ball of dough, then gradually add the hot milk, stirring constantly. Alternate between adding milk and stirring until the dough absorbs all the milk and creates a velvety cream. Season with a pinch of pepper and a generous amount of Parmesan cheese.
- Preheat the oven to 180ºC and prepare a baking tray for the lasagna.
- Assemble the lasagna with layers of cod, pasta, béchamel sauce, spinach, pasta, béchamel sauce, cod, until you have no more, finishing with pasta and béchamel sauce.
- Cover with Gouda cheese, followed by a pinch of parmesan cheese, oregano, paprika, and pepper. Bake for about 40 minutes until the pasta is cooked and the top is nicely caramelized. Bon appétit!
This recipe works wonderfully as a way to use up leftover cooked cod. If you’re starting from scratch, poach the cod gently in water until just tender – overcooking will make it tough.
Fresh spinach works beautifully, but frozen spinach (thawed and squeezed dry) is also perfectly fine. You can even use kale or Swiss chard if you’re feeling adventurous.
The key to a good bechamel sauce is patience. Add the hot milk slowly and keep stirring. If it gets too thick, add a bit more milk; if it’s too thin, let it cook a bit longer while stirring.
You can assemble this lasagna a day ahead and keep it covered in the fridge. Just add an extra 10 minutes to the baking time if cooking from cold.
While Gouda gives a wonderful creamy, mild flavor, you can also use mozzarella, fontina, or even more parmesan on top for a sharper taste.
If your lasagna isn’t browning enough on top after 40 minutes, turn on the broiler for the last 2-3 minutes – but watch it carefully so it doesn’t burn!
Let the lasagna (or any lasagna) rest for 10 minutes after coming out of the oven. This helps the layers set and makes it much easier to cut and serve neat portions.
This recipe for Creamy Portuguese Cod Fish & Spinach Lasagna was originally created on BakeAfter.com. Esta receita de Lasanha de Bacalhau foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 580 calories; 33 g fat; 50.6 g carbohydrates; 20.3 g protein.Did you try this recipe?
Let me know how it turned out for you! Do you like a nice lasagna? Leave a comment below ;D
