Mark Dodson’s fish lasagne with cheesy topping recipe

11 ratings Rate
  • Serves 6
  • 20mins to prepare and 40mins to cook
  • 430 calories / serving
Add this recipe to your binder.

A fresh, low-fat alternative to a traditional beef lasagne, this twist on a comfort food favourite is a great introduction to white fish for children who might be fussy eaters. 

  1. Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
  2. Place the milk, bay and thyme to a pan and add the fish. Bring to the boil, reduce the heat to a gentle simmer and cook for 2 minutes. Remove the pan from the heat and allow to stand for an additional 5 minutes. Remove the fish and set aside.
  3. Pass the milk through a sieve and reserve, discarding the thyme and bay leaf. Allow to cool.
  4. To make the béchamel sauce, place a saucepan over a low-medium heat, melt the butter and quickly stir in the flour. Stir and cook for 2 minutes. Gradually add the reserved milk and, stirring continuously with a wooden spoon, bring the sauce to a gentle boil until it thickens to a smooth custard-like consistency. Add 150g of the cheese and a pinch of salt.
  5. Now it’s time to assemble the lasagne – perfect for the kids to get involved with! Pour a little of the sauce into a large ovenproof dish and spread evenly to make a thin layer. Add enough lasagne sheets to cover the sauce but don’t allow them to overlap.
  6. Add another thin layer of sauce, then flake some of the fish on top, then add a thin layer of spinach and carrots. Place the next layer of lasagne sheets down and repeat until there are 3 layers of pasta, sauce and fish. The lasagne should be the top layer.
  7. Ask the children to press the last layer of lasagne down with their hands - so the béchamel sauce is spread evenly throughout. Top with the remainder béchamel sauce and get the kids to sprinkle over the last of the grated cheese.
  8. Bake in the oven for 25 minutes, or until the lasagne is piping hot and the cheesy topping is golden brown. Serve immediately.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot. 

See all Cooking with Kids recipes 

Email recipe details
Print recipe
  • Ingredients

  • 500g (1 lb) haddock fillet, or cod, skinned and de-boned
  • 600ml (1 pint) skimmed milk
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 50g (2oz) butter
  • 50g (2oz) flour
  • 200g (7oz) half-fat medium cheese
  • 300g (10oz) lasagne pasta, dry sheets
  • 200g (7oz) carrots, thinly sliced
  • 75g (3oz) baby spinach
  • 1 pinch salt
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 1822kj 430kcal 22%
  • Fat 14g 20%
  • Saturates 8g 40%
  • Sugars 8g 9%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 41.5g Protein 37.1g Fibre 1.8g


Suggested tips and skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.