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Fish lasagne recipe

214 ratings

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. See method

Serves 4
20 mins to prepare and 1 hour to cook
534 calories / serving
Freezable
Healthy

Ingredients

1 tbsp vegetable oil
2 leeks, trimmed and sliced
150g spinach
150g frozen peas
200ml fish stock
350ml skimmed milk
2 bay leaves
3 tbsp cornflour, mixed with 2 tbsp water
small pinch of ground nutmeg
1 heaped tsp Dijon mustard
10 (200g) dried lasagne sheets
600g fish pie mix
10g dill, leaves picked and finely chopped
30g Parmesan, grated

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2250kj
534kcal 27%
Fat
16g 22%
Saturates
4g 19%
Sugars
10g 11%
Salt
1.8g 30%

of the reference intake
Carbohydrate 57.8g Protein 44.3g Fibre 4.4g

Method

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.

Freezing guidelines

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.

See more Fish and seafood recipes