Sole fillets over lasagna and leeks

Author: Les Cultures de chez nous
Filets de sole sur lit de lasagne et poireaux
Preparation 15
Baking 12
Portions 4
Freezing No
Sodium549 mg
Protein37 gr
Fiber4 gr
Fat9 gr
Carbohydrate45 gr
Iron4 mg
Calcium136 mg


  • 6 lasagna pastas
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 can of 540 ml of garlic diced tomatoes
  • 250 ml (1 cup) of baby spinaches
  • 8 sole fillets
  • 15 ml (1 tablespoon) of butter
  • 15 ml (1 tablespoon) of olive oil
  • Optional:
  • 30 ml (2 tablespoons) of fresh chopped chive
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  • In a casserole filled with salted boiling water, cook lasagnas al dente. Drain.
  • In a pan, melt butter at medium heat. Cook leeks for 3 to 4 minutes. Add diced tomatoes and bring to a boil.
  • Add spinaches and simmer 3 to 4 minutes. Over the preparation, lay rolled sole fillets. Salt and pepper. Cover and cook 6 to 7 minutes.
  • Slice lasagnas into pieces of 5 cm (2 inches). Carefully mix lasagnas with olive oil and chive if desired. Salt and pepper.
  • Divide lasagnas into plates, then set sole fillets and pour sauce over each portions.

Chef's notes

This dish is an excellent sources of proteins (37 g per portion) and is filled with B12 vitamin (122% VQ per portion), an essential element to maintain nerves and bones cells and a good development of genetic material (cells, red blood cells). Sources of good fats (omega-3, omega-6), fish contribute to reduce risk of cardiovascular illness, inflammatory, some cancers and duration of symptoms related to depression.