Fresh Fish Lasagna

Don't let meat drive your lasagna designs.  And don't let the thought that lasagna takes just too much time, and is too complicated, to scare you away.  No-boil noodles stand in beautifully when on the go, and make it a practical weeknight endeavor.  And oh hey, this makes a fantastic way to build more fish into your diet.  Eat more fish.
10 oz fresh button mushrooms (or 1 can, drained)

2 Tbsp butter plus 1 Tbsp canola oil
1/4 cup flour
2 cups chicken or fish broth
1/4 cup half and half
1 tsp dried tarragon flakes

1 lb fresh ricotta
1/4 cup grated parmesan cheese
palmful fresh parsley leaves, minced
2 green onions, thinly sliced
2 cloves garlic, minced through a garlic press
dash crushed red pepper flakes

1 lb thin white, flakey, skinless fish fillets, such as tilapia or flounder

enough sheets no-boil lasagna for 2 layers (see Cook’s Note)
1/2 lb fresh mozzarella, sliced
12 fresh basil leaves

Preheat oven to 375F. If using fresh, sauté mushrooms undisturbed in a large skillet over high heat with a dash of olive oil. When they begin to release what water they will, stir and continue cooking until lightly browned. Set aside.

Melt the butter in the oil in a small sauce pan. Let the butter bubble off most of its water - about a minute and then add the flour. Whisk together over medium heat to cook the flour in the oil. Add the broth, half and half and tarragon. Bring to a gentle boil, whisking very often. Allow the sauce to thicken, stir and set aside.

Mix together the ricotta, parsley, green onion, parmesan, garlic and red pepper flakes together in a small bowl.

Now assemble the lasagna by pouring a third of the sauce into an oiled 9x13-inch casserole. Spread even over the surface. Lay half the no-boil lasagna sheets over the sauce. Carefully spread the ricotta over the lasagna sheets. Lay the fish fillets over the ricotta and cover with another third of the sauce.

Lay the remaining no-boil lasagna sheets over the fish. Top the lasagna with the mushrooms and basil.

Top with the mozzarella and the remaining sauce.

Cover with aluminum foil and bake for 30 minutes. Uncover and bake another 20-30 minutes, until browned and bubbly.

Serves 4-6.

Cook’s Note: There are many no-boil lasagna options in the markets. I use an imported Italian brand which is about 7-8 inches square. I snap one in half and combine it with a whole sheet - one and a half sheets covers a 9x13-inch casserole very well.

You could use many different types of fish for this dish. I would not, however use a very thick fillet as it might not cook evenly, and might overwhelm the balance of the dish. Just make sure you use skinless fish.