Lasagne with swordfish and eggplants

By now I should be exploring the temples in Angkor Wat: hope they are as magnificent as they say!!

What is it about lasagne that makes you want to eat them until your belly bursts? I don’t know but there is something about that layering of pasta and sauce that just makes me want to keep eating. I remember my mom cooking 2 big pans of lasagne for us when we were teenagers and we ate them all…. And there was only 3 of us!

Anyway here is a fish-y version of the traditional meat lasagne. It is much lighter than the traditional version of lasagne. So light that in fact you can eat it during a diet, of course you will have to portion control, which is not easy with lasagne, but limiting yourself to one medium serving would cost you less than 500 calories. Anyway, the lightness of this dish does not make it any less delicious than your traditional meat version.

You probably have noticed that I keep writing “lasagne” instead of the usual lasagna: it is not a mistake. Lasagna is the singular of lasagne and refers to the single pasta layer, so the whole dish is called lasagne not lasagna.

Lasagne with swordfish and eggplants

Lasagne with swordfish and eggplants


  • 5-6 sheets pasta
  • 1/2 can tomato sauce
  • 2 tomatoes
  • 1 large eggplant
  • 3-4 oz swordfish
  • lemon zest
  • extra virgin olive oil
  • 2 oz. goat cheese for topping (optional)
  • salt
  • pepper


  1. Start by slicing the swordfish into 1/2 inch thick slices. Cook the swordfish in a bit of hot olive oil. When the swordfish is seared on all sides add the diced tomatoes and the tomato sauce. Season with salt, pepper and lemon zest and let cook for 20-30 minutes.
  2. Meanwhile, slice your eggplant and place the slices in a single layer on an oven dish. Cook the eggplant in 400F oven until the eggplant is soft (about 10-15 minutes). When it’s ready take it out and set aside.
  3. If you use dry lasagne sheets, then you should blanch them in boiling water for 2-4 minutes to soften them up and make oven cooking faster. If you work with fresh pasta, you can skip blanching,
  4. In a pan assemble the lasagne. Start by pouring one or two spoons of sauce on the bottom of your pan, then start the layering. Place cover the sauce with pasta sheets, then layer some eggplant slices, the add the sauce. Again a layer of pasta, followed by eggplants, followed by eggplants. Keep layering until you run out of ingredients, trying to finish with one layer of pasta covered with just eggplants. I you are using it, crumble the goat cheese on top of the lasagne.
  5. Cover the pan with aluminum foil and cook for about 20 minutes in a 375F oven,

Leave a Reply

Your email address will not be published. Required fields are marked *