Mark Dodson’s fish lasagne with cheesy topping recipe
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.
See method- Serves 6
- 20mins to prepare and 40mins to cook
- 430 calories / serving
Ingredients
- 500g haddock fillet, or cod, skinned and de-boned
- 600ml skimmed milk
- 1 sprig fresh thyme
- 1 bay leaf
- 50g butter
- 50g flour
- 200g half-fat medium cheese
- 300g lasagne pasta, dry sheets
- 200g carrots, thinly sliced
- 75g baby spinach
Each serving contains
- Energy
- 1820kJ 430.0kcal
- Fat
- 14g
- Saturates
- 8g
- Salt
- 1.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 41.5gProtein 37.1gFibre 1.8g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C.
- 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 mins. Remove the pan from the heat and allow to stand for an additional 5 mins. Remove the fish and set aside.
- Pass the milk through a sieve and reserve, discarding the thyme and bay leaf. Allow to cool.
- 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 mins. 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.
- 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.
- 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.
- 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.
- Bake in the oven for 25 mins, or until the lasagne is piping hot and the cheesy topping is golden brown. Serve immediately.
- See more Easy recipes for kids
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.
