Austin Chang Kitchen

Fish Lasagna


2 cans Island Pride Mackerel in oil, drained
½ cup Island Pride Chickpeas
½ cup Island Pride Whole Kernel Corn
1 medium eggplant, chopped small
½ cup broccoli
1 cup carrots, diced
1 can spaghetti sauce
½ cup onion, diced
1 tbsp garlic, diced
2 tbsp chadon beni, chopped
1 tbsp pimento, diced
1 tbsp ginger, grated
1 ½ cup grated cheese
1 box Veronelli Lasagna Shells
Salt and pepper (to taste)

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Step 1

Preheat oven to 350℉ (175℃)

Step 2

Sauté onions and garlic, until translucent. Add in vegetables, ginger and pimentos until all are softened.

Step 3

Add Island Pride Mackerel into mixture.

Step 4

In order to assemble lasagna, place a layer of sauce on the bottom of the dish. Add a layer of uncooked lasagna shells. Top with vegetable and mackerel mixture and finish with cheese and more sauce.

Step 5

Complete another layer with lasagne, filling, cheese and sauce until the dish is finished.

Step 6

Bake lasagna in the oven for 30-35 minutes.

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