Try this seafood spin on an Italian classic, layered high with creamy white sauce, flaky fish and fresh dill. Make this lasagne in batches and freeze to really get ahead of the game, and enjoy delicious home cooked meals during the week without the extra hassle.
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large, lidded, heavy-based frying pan over a medium heat. Add the leeks, cover and steam for 2-3 mins until they release some of their moisture. Uncover and cook for 10 mins until softened. Add the spinach, cover and cook for a few mins until wilted. Uncover and cook to evaporate any excess liquid. Add the peas, cook for 1 min, then remove from the heat.
- Meanwhile, put the stock, 150ml water and the milk in a medium pan with the bay leaves. Bring just to the boil, then remove from the heat. Set aside to infuse for 30 mins.
- Remove the bay leaves. Stir in the cornflour and gently bring to the boil over a medium heat to thicken the sauce. When thickened, add the nutmeg, mustard and a little seasoning. Remove from the heat.
- In a freezer-safe dish, layer ¼ of the white sauce, ⅓ of the lasagne sheets, ⅓ fish pie mix, ⅓ cooked veg and ¼ chopped dill. Repeat to make 3 layers; finish with the white sauce. Top with Parmesan. Bake for 30 mins or until the pasta is tender and the top is golden. Serve with the remaining dill.
Tip: To make this recipe gluten-free, swap the pasta for Tesco Free From lasagne sheets.
Wrap the assembled but uncooked dish in cling film and freeze for up to 3 months. Defrost completely in the fridge overnight, then cook as above.
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