A modern, textural take on lasagna, best enjoyed as a refined quick dinner or weekend lunch.
Note: Values are approximate and may vary depending on pastry brand, oil quantity, and exact ingredient measurements.
Prepare the sauces:
Heat butter in a pan, add flour and cook briefly to form a roux. Gradually whisk in milk until smooth and thick. Season with salt, white pepper, and optional nutmeg. Set aside — the béchamel must be thick enough to hold between crisp layers.
Warm olive oil in a pan and add tomato sauce. Simmer for 15–20 minutes until reduced, glossy, and concentrated. Finish with fresh basil or parsley.
Cook the horse mackerel:
Season horse mackerel fillets with salt, pepper, and olive oil. Pan-sear or bake at 160°C for 10–12 minutes until just cooked but still moist. Flake into large chunks and keep warm.
Fry the lasagna sheets:
Cut lasagna sheets into portion-sized rectangles. Heat oil to 170–180°C and fry sheets until golden, crisp, and lightly blistered. Drain on paper towels and season lightly with salt immediately.
On each plate, build 2–3 alternating layers:
Repeat for height and structure, finishing with a crisp top sheet.
Finish & serve:
Drizzle lightly with olive oil and add fresh herbs and optional lemon zest. Serve immediately while the pasta remains crisp and contrasting with the soft sauces.
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