Ingredients
Units
Scale
- 8 ounces frozen spinach
- 1 cup ricotta
- 1 egg, slightly beaten
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp grated parmesan cheese
- 1 lb haddock fillets
- 2 tomatoes sliced
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400F
- Squeeze all the water from the spinach.
- Combine the spinach, ricotta, egg, oregano, salt, pepper and grated parmesan, mix well.
- Place half of the spinach mixture into a baking dish, add half of the tomato slices, and half of the haddock, add the remaining spinach mixture, tp with the remaining haddock, mozzarella cheese and remaining tomato slices.
- Bake for 25 minutes.
Notes
As an alternative this recipe can be prepared in two individual casserole dishes.
- Category: entrees, fish, recipes
Keywords: Haddock Lasagna, Fish Lasagna, Low-carb Lasagna, Keto-friendly, Seafood Recipe, Gluten-free Lasagna, Spinach Ricotta, Baked Haddock, Easy Lasagna Recipe, Healthy Lasagna