Grilled Vegetable, Blood Sausage, And Cod Lasagna With Light Romesco Sauce

• 8 sheets lasagna
• 1/2 grilled pepper
• 1/2 grilled eggplant
• 1 blood sausage with onion
• 1 chive
• 2 pieces unsalted cod
• 7/8 cup cream
• 3 tablespoons Romesco sauce
• rosemary
• spanish paprika smoked
• 1 teaspoon cornstarch
• salt
• pepper
• oil

1. Preheat oven to 180u0b0C (approximately 350u0b0F.
2. Finely dice green onion. Heat oil in a pan and and saute green onions.
3. When onions are half-cooked, add cubed sausage pieces and cook for a few minutes.
4. Cook lasagna noodles in boiling, salted water according to package directions.
5. Cook cod in plenty of boiling water with a little rosemary for about 5 minutes.
6. Drain cod, shred, and set aside.
7. For the light Romesco sauce, dissolve cornstarch in a little cream and boil in a saucepan with 3 tablespoons Romesco sauce.
8. After sauce thickens, sprinkle with paprika and season with salt and pepper.
9. To assemble the lasagna, place a layer of pasta on the base of a casserole, add a layer roasted pepper and eggplant strips.
10. Add another layer of pasta and cover with the blood sausage with onion.
11. Add another layer of pasta, cover with the flaked cod and sprinkle with paprika.
12. Cover with the final layer of lasagna and pour light Romesco sauce on top.
13. Bake for ten minutes in preheated oven.

lasagna, pepper, eggplant, sausage, chive, cream, romesco sauce, rosemary, paprika, cornstarch, salt, pepper, oil

Taken from www.yummly.com/recipe/Grilled-Vegetable_-Blood-Sausage_-and-Cod-Lasagna-with-Light-Romesco-Sauce-2049587 (may not work)