Nigella Fish Lasagne recipe is made with haddock fillet, milk, thyme, and more it takes around 60 minutes to make and serves 6 hungry diners.
Try More Nigella Lawson Recipes:
🧡 Why You’ll Love This Fish Lasagne Recipe:
- Simplicity meets flavor: With just a handful of ingredients, this recipe delivers a burst of deliciousness without the fuss.
- Healthier twist: Skimmed milk and half-fat cheese keep things lighter, while still offering that comforting, cheesy goodness.
- Versatility at its best: Swap haddock for cod or mix up the veggies to suit your taste buds—all while keeping the essence of this dish intact.
- Weeknight wonder: In just over an hour, you’ll have a wholesome meal on the table, perfect for busy evenings without sacrificing taste or nutrition.
❓ What Is Nigella Fish Lasagne Recipe?
Nigella Fish Lasagne is a delightful twist on the classic Italian dish, featuring flaky fish layered between lasagne sheets and creamy béchamel sauce. This dish boasts a creamy texture with a delicate fish flavor, making it a comforting and flavorful meal option.
🐡 Nigella Fish Lasagne Ingredients
- 500g of haddock fillet, or cod, skinned and de-boned
- 600ml of skimmed milk
- 1 sprig of fresh thyme
- 1 bay leaf
- 50g of butter
- 50g of flour
- 200g of half fat medium cheese
- 300g of lasagne pasta
- 200g of carrots, thinly sliced
- 75g of baby spinach
- 1 pinch of salt
🥘How To Make Nigella Fish Lasagne
- Heat the oven to 180°C or gas mark 4.
- Put the fish in a pan with milk, thyme, and bay leaf. Let it gently cook for 2 minutes.
- Take it off the heat and let it sit for 5 more minutes. Let it cool down.
- Strain the milk through a sieve and keep it. Throw away the thyme and bay leaf.
- To make a white sauce, melt butter in a pan over medium heat. Stir in flour quickly and cook for 2 minutes.
- Slowly pour in the reserved milk. Let the sauce gently boil and stir until it becomes thick like custard. Add a bit of salt and 150g of grated cheese.
- Put some sauce in a big oven-safe dish. Add lasagna sheets to cover the bottom without overlapping.
- Add more sauce, then some flaked fish, spinach, and carrots on top.
- Add another layer of lasagna sheets. Repeat until you have 3 layers of pasta, sauce, and fish. The top layer should be lasagna.
- Press the top layer down with your hands so the sauce spreads evenly. Sprinkle the remaining grated cheese on top.
- Bake in the oven for about 25 minutes, until the lasagna is hot and the cheese is golden brown. Serve right away.
💭 Recipe Tips:
- Ensure fish is cooked through: Avoid undercooking by testing fish for flakiness and opaque appearance before assembling lasagne.
- Opt for mild cheese: Choose a mild, creamy cheese like mozzarella to complement the delicate flavor of the fish.
- Watch sauce consistency: Aim for a thick béchamel sauce to prevent a watery lasagne.
- Don’t overdo spices: Keep flavors subtle to let the fish shine; avoid overpowering with strong spices.
- Mind lasagne sheet thickness: Use thin sheets to ensure even cooking and a balanced texture in each bite.
🥗 What To Serve With Fish Lasagne?
Serve Fish Lasagne with a fresh green salad, garlic bread, or a side of steamed vegetables like broccoli or asparagus complement the meal with a chilled white wine, such as Pinot Grigio or Sauvignon Blanc, for a perfect pairing.
🎚 How To Store Leftovers Fish Lasagne?
- Refrigerator: To store leftovers fish lasagne let it cool completely then cover tightly and refrigerate for up to 3 days.
- Freezer: For freezing wrap leftovers fish lasagne in plastic wrap and aluminum foil then freeze for up to 3 months.
🥵 How To Reheat Leftovers Fish Lasagne?
- In The Microwave: Cover leftovers fish lasagne with a damp paper towel and heat for up 4-8 minutes intervals until hot.
- In The Oven: Place leftovers fish lasagne in a preheated oven at 350°F for up 15-20 minutes, covered with foil.
FAQ’S
What Kind Of Cheese Is Best For Fish Lasagne?
The best cheese for fish lasagne is a mild, creamy option like mozzarella or Gruyère, which complements the delicate flavor of the fish without overpowering it.
How Do You Prevent The Lasagne From Becoming Too Watery With Fish?
To prevent fish lasagne from becoming too watery, pat the fish dry before layering it, and avoid using too much sauce. Additionally, pre-cooking vegetables can help reduce excess moisture.
Can You Use Different Types Of Fish In Fish Lasagne?
Yes, you can use different types of fish in fish lasagne, such as haddock, cod, salmon, or tilapia, depending on your preference and availability.
How Do You Prevent The Lasagne Sheets From Sticking To The Dish?
To prevent lasagne sheets from sticking to the dish, lightly grease the baking dish with butter or oil before assembling the lasagne. Additionally, ensure that the lasagne sheets are fully covered with sauce to prevent sticking.
Try More Nigella Lawson Recipes:
Nigella Fish Lasagne Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Sodium: 500mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 3-6 grams
- Protein: 20g
Nigella Fish Lasagne
Description
Nigella Fish Lasagne recipe is made with haddock fillet, milk, thyme, and more it takes around 60 minutes to make and serves 6 hungry diners.
Ingredients
Instructions
- Heat the oven to 180°C or gas mark 4.
- Put the fish in a pan with milk, thyme, and bay leaf. Let it gently cook for 2 minutes.
- Take it off the heat and let it sit for 5 more minutes. Let it cool down.
- Strain the milk through a sieve and keep it. Throw away the thyme and bay leaf.
- To make a white sauce, melt butter in a pan over medium heat. Stir in flour quickly and cook for 2 minutes.
- Slowly pour in the reserved milk. Let the sauce gently boil and stir until it becomes thick like custard. Add a bit of salt and 150g of grated cheese.
- Put some sauce in a big oven-safe dish. Add lasagna sheets to cover the bottom without overlapping.
- Add more sauce, then some flaked fish, spinach, and carrots on top.
- Add another layer of lasagna sheets. Repeat until you have 3 layers of pasta, sauce, and fish. The top layer should be lasagna.
- Press the top layer down with your hands so the sauce spreads evenly. Sprinkle the remaining grated cheese on top.
- Bake in the oven for about 25 minutes, until the lasagna is hot and the cheese is golden brown. Serve right away.
Notes
- Ensure fish is cooked through: Avoid undercooking by testing fish for flakiness and opaque appearance before assembling lasagne.
Opt for mild cheese: Choose a mild, creamy cheese like mozzarella to complement the delicate flavor of the fish.
Watch sauce consistency: Aim for a thick béchamel sauce to prevent a watery lasagne.
Don’t overdo spices: Keep flavors subtle to let the fish shine; avoid overpowering with strong spices.
Mind lasagne sheet thickness: Use thin sheets to ensure even cooking and a balanced texture in each bite.