While warming the milk in a small saucepan melt the butter in another over a medium heat.

When fully melted add the flour and stir continuously until it changes to a sandy brown color (about 6 minutes).

Then, slowly whisk in the milk until completely incorporated.

Cook over the medium heat for 10 minutes while continuously stirring. After 10 minutes it should have reduced some.

Turn off the heat and stir in the salt and nutmeg. Allow to cool and use when needed.

Now, you can cook your lasagna sheets. I used the Barilla brand and I cooked them 8 minutes so that they remained al dente and wouldn’t get mushy in the oven. Bring a big pot of salted water to a boil, add the sheets and make sure they are covered by the water, boil for 8 minutes, strain and rinse with cool water. Lay the noodles flat until you need them later.

Drain the cod for the last time and put it into a pan covered in cold water. Put the heat on medium and poach the fish until it flakes easily (about 10 minutes.) Drain again and put aside.

While your fish is poaching cut your vegetable julienne style (small matchsticks). I used onion, red pepper, and zucchini. Saute them until al dente in some extra virgin olive oil. When a little soft, add ⅔ can of petite diced tomatoes and ⅔ can of tomato paste. Mix well and cook for about 5 more minutes.

Now comes the annoying part: shredding the cod and removing all the small bones and any cartilage. The bigger bones are easy to spot, but my cod had many tiny ones. Be careful when eating this dish—chew slowly!

When finished shredding the cod add it to the vegetables and stir until evenly mixed.

Finally, the fun part-- assembling the dish. Mix the remaining ⅓ tomatos and tomato paste together and spread along the bottom of the baking dish. Add a layer of lasagne sheets.

Top with the cod mixture and then with béchamel. Then add a layer of cheese (I used a shredded blend of Italian cheeses) and some grated parmesean. Repeat the layers as many times as you can (I only did two but a smaller dish wouldn’ve allowed for more).

Bake in the oven, uncovered, for about 35 minutes until nice and browned.

If you prefer a crisper top you can always raise the heat to broil for 30 seconds to one minute before taking it out of the oven.

Let cool for about 10 minutes and enjoy.