Basa lasagne bake

From Cookipedia

Chatting to some good friends about basa(Vietnamese river cobbler, pangassius, panga, a type of catfish) recently, inspired me to create this dish. Basa is a really tasty, firm white fish that is, to my mind, nicer than cod, sustainable and about half the price.

We have fresh eggs from the chickens to make the lasagne and the rest of the ingredients were knocking about taken from the garden.

This was a fabulous dish and will be made again!

Difficulty level 2 with bought lasagne, 3 with homemade pasta

Basa lasagne bake
Servings:Serves 2
Calories per serving:858
Ready in:45 minutes or 55 minutes with fresh pasta
Prep. time:15 minutes
35 minutes with fresh pastas
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:25th October 2012

Best recipe review

Basa all the way


A nice idea for a lovely cut of fish. Better than cod in my mind.

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place


  1. Add the sour cream to the lobster bisque, season, adding a splash of Tabasco if liked, season and mix well
  2. In a medium-sized oven-proof dish, make up the lasagne in layers, using leeks, basa slices, fennel, parsley, a spoonful of sauce and a layer of lasagne
  3. Top with a final sheet of lasagne
  4. Pour the remaining lobster bisque mix over and jiggle the dish to distribute evenly
  5. Finish with a later of sliced tomatoes, a drizzle of olive oil and seasoning
  6. Bake for 30 minutes at 180° C (350° F - gas 4)

Serving suggestions

Serve with a green salad

Chef's note

The amount of liquid in this dish was perfect for using with fresh pasta. However, if using dried pasta I would pre-cook the sheets in boiling water first or it is likely to dry the dish out. Refer to the packet for times.

I've made this many times, however this time it looked as though there would not be quite enough liquid so I added half a glass of white wine (or dry sherry / water:50/50) and mixed that in before cooking. Yum!

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