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Sole and Two Cheeses Lasagna

Sole and Two Cheeses Lasagna


4 portions

Ingredients

  • 125 ml (1/2 cup) mushrooms, finely chopped
  • 1 leek, thinly sliced
  • 2 shallots, chopped
  • 1 garlic clove, chopped
  • 30 ml (2 tbsp.) sundried tomatoes, finely chopped
  • 45 ml (3 tbsp.) grilled pine nuts
  • 60 ml (1/4 cup) fresh parsley, chopped
  • 60 ml (1/4 cup) fresh basil, chopped
  • 60 ml (4 tbsp.) butter
  • 60 ml (4 tbsp.) all-purpose flour
  • 750 ml (3 cups) milk
  • 60 ml (1/4 cup) L'Ancêtre Parmesan, grated
  • 1 pinch nutmeg
  • 4 lasagna noodles, cooked
  • 375 g (3/4 lb) sole
  • 125 ml (1/2 cup) of Swiss From Here, grated
  • Salt and pepper

Preparation

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  • In a pan, cook mushrooms, leeks, shallots and garlic in a little butter.
  • Add sundried tomatoes, pine nuts, parsley and basil. Add salt and pepper. Set aside.
  • Preheat oven to 350ºF (180ºC).
  • In a pan, melt butter over medium heat.
  • Add flour and cook 1 minute while stirring.
  • Add milk and mix until thickened.
  • Add L'Ancêtre Parmesan and nutmeg.
  • Mix until the cheese is melted. Add salt and pepper. Set aside.
  • Divide the lasagna noodles in two lengthwise.
  • Cut fish into 8 strips. Place the fish on the noodles; fold as needed.
  • Spread 1/8 of the mushroom preparation on each lasagna noodles.
  • Roll and place, seams down, in a 38 cm x 25 cm (15 in x 10 in) baking dish.
  • Cover with Swiss From Here sauce.
  • Bake in oven for about 20 minutes and finish cooking on broil.

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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