Bet you’ve never heard of fish lasagna before this blog post. Well, this isn’t your average red-sauce, ground beef lasagna. It’s so much better. It basically consists of tilapia, lasagna noodles, lots and lots of cheese and a creamy alfredo sauce. This recipe is brought to you by my mother. It’s one of my favorite dishes from home. And I just found out – the day I recreated this dish – that it’s one of my mother’s own creations.

 

 
 
 
 
 
 
 
 
 
Mom’s Fish Lasagna Recipe
 
Ingredients
2 jars Light Creamy Alfredo Sauce
9 Lasagna Noodles
2-3 Tilapia Filets
2 tablespoons I can’t Believe It’s not Butter
1 tablespoon Olive Oil
Sea Salt, to taste
Lemon Pepper Spice
Mozzarella Cheese, to taste
Grated Parmesan Cheese, to taste
 
 
Directions
Rub each tilapia filet with butter and lemon pepper sauce, then broil for 15 minutes until flaky
Meanwhile, boil the lasagna noodles with olive oil and sea salt
Once the lasagna noodles are done boiling, lay flat onto paper towels to dry. 
Break the tilapia into pieces.
Layer the Lasagna in a baking dish as follows: Alfredo Sauce, Noodles, Tilapia, Alfredo Sauce, Mozzarella, Parmesan – Noodles, Tilapia, Alfredo Sauce, Mozzarella  Parmesan – Noodles Tilapia, Alfredo Sauce, Mozzarella, Parmesan. Don’t put tilapia over the top layer of noodles. Just use Mozzarella and  Parmesan Cheese. 
Cover with aluminum foil and bake for 30 minutes. 
Remove the foil and bake for an additional 20-30 minutes to melt the top layer of cheese. 
 
 
 
 
Servings = 6-8
 
Nutrition Information: Cals 347. Carbs 23g. Fat 19g. Protein 24g. Sodium 938mg. Sugar 2g.