Open Cod Lasagne with Tomato & Mascarpone Intenso


  • 300g cod fillet or loin
  • 2 tbsp. olive oil
  • 300g asparagus spears, trimmed
  • Salt & black pepper
  • 6 fresh lasagne sheets, cut into halves
  • 1 jar Sacla' Tomato & Mascarpone Intenso Pasta Sauce


  1. Preheat the oven to 200°C/180°C fan. Add the cod to a foil-lined roasting tin, drizzle 1 tbsp. olive oil and season well. Put in the oven for approx. 20 mins until fish is cooked through.
  2. Whilst the fish is cooking, heat a griddle pan. Toss the asparagus in the remaining oil, season, and place in pan. Cook for approx. 2 mins each side until tender with charred lines. Remove and set aside. Reserve 2 asparagus spears for topping at the end.
  3. Add the lasagne sheets to a pan of boiling, salted water and cook as per pack instructions. Drain well.
  4. To assemble, lay out a square of pasta, smear with Sacla’ Tomato & Mascarpone Intenso Pasta Sauce, top with asparagus and fish. Repeat layer again before ending with a sheet of pasta.
  5. To garnish, top with a little sauce. Use a vegetable peeler to shave asparagus over, and sprinkle with black pepper.
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