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Mariner's Lasagne

fish, pasta

1 pound cod fillets; fresh or frozen
2 tablespoons butter or margarine
1/2 cup chopped onion
1 cup chopped green pepper
1/3 cup chopped celery
2 cloves garlic; crushed
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
1 can (10 oz) tomato soup
1 can (14 oz) tomato sauce
1/3 cup chili sauce
1 cup water
1 can (10 oz) mushroom stems and pieces; drained
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
pinch (each) oregano, basil
pinch Italian seasoning
1/2 bay leaf
1 teaspoon granulated sugar
9 lasagne noodles
2 cups shredded mozzarella cheese

Poach fillets in small amount of salted water for about 2 minutes, or longer if frozen; drain and remove any bones. In large saucepan, melt butter. Add onion, green pepper, celery, garlic, green onion and parsley; sauté until tender. Add tomato soup, tomato sauce, chili sauce, water, mushroom stems and pieces and Worcestershire sauce. Add seasonings and sugar. Bring to boil and simmer for 1 hour. Meanwhile, cook noodles in salted boiling water until tender but firm; drain. In 13 x 9 inch greased ovenproof dish or in individual baking dishes, arrange layers as follows: sauce, noodles, sauce, noodles, fish, sauce, noodles an sauce. Top with cheese. Bake in 375ºF oven for 30 minutes.

Contributor: Canadian Living Magazine

Yield: 6 servings

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