Description
Savory seafood meets Italian comfort in this delightful Fish Lasagne, blending delicate layers of tender fish, creamy sauce, and perfectly melted cheese. Seafood enthusiasts and pasta lovers will discover a Mediterranean-inspired masterpiece that promises pure culinary satisfaction.
Ingredients
Scale
Main Ingredients:
- 600 grams (21.16 ounces) fish pie mix
- 200 grams (7.05 ounces) dried lasagne sheets
- 350 milliliters (11.83 fluid ounces) skimmed milk
- 200 milliliters (6.76 fluid ounces) fish stock
Vegetables and Herbs:
- 2 leeks, trimmed and sliced
- 150 grams (5.29 ounces) spinach
- 150 grams (5.29 ounces) frozen peas
- 10 grams (0.35 ounces) dill, leaves picked and finely chopped
- 1 small pinch of ground nutmeg
Seasoning and Thickeners:
- 1 tablespoon vegetable oil
- 3 tablespoons cornflour, mixed with 2 tablespoons water
- 1 heaped teaspoon Dijon mustard
- 2 bay leaves
- 30 grams (1.06 ounces) Parmesan, grated
Instructions
- Warm the oven to 200C (fan 180C), preparing the cooking environment for a delectable fish lasagne.
- Gently sauté leeks in a large pan, covering initially for 23 minutes, then uncovering to allow caramelization for an additional 10 minutes.
- Incorporate spinach into the leek mixture, allowing it to wilt completely, then eliminate excess moisture. Quickly introduce peas and cook briefly before setting the vegetable medley aside.
- Create a flavor-infused liquid base by combining fish stock, water, and milk with aromatic bay leaves. Bring to a gentle boil, then remove from heat and allow ingredients to steep for 30 minutes.
- Discard bay leaves and transform the liquid into a smooth sauce by whisking in cornflour mixture, cooking over medium heat until it reaches a rich, creamy consistency.
- Enhance the sauce with nuanced seasonings: ground nutmeg, sharp mustard, salt, and freshly cracked pepper.
- Construct the lasagne in a baking dish by layering sauce, delicate lasagne sheets, flaky fish, prepared vegetables, and fragrant dill. Repeat this elegant layering process two more times.
- Crown the lasagne with remaining sauce and sprinkle generously with aged Parmesan cheese.
- Bake for 30 minutes until the surface turns golden and the edges bubble enthusiastically. Allow the dish to rest for 5 minutes before serving to let flavors meld and settle.
Notes
- Prevent Soggy Layers by patting fish and vegetables dry before layering to ensure a crisp, textured lasagne that doesn’t become watery.
- Enhance Flavor Depth by using a mix of white fish like cod and salmon for a more complex and rich seafood taste profile.
- Dairy-Free Adaptation can be achieved by substituting milk with plant-based alternatives like almond or oat milk, and using nutritional yeast instead of Parmesan.
- Boost Nutrition by incorporating extra green vegetables like kale or Swiss chard to increase the dish’s vitamin and mineral content.
- Prep Time: 64 mins
- Cook Time: 30 mins
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 55 mg