12. April 2026

Velvety Fish Lasagne

We've shattered the limits of traditional lasagne to craft a truly opulent version. This dish features tender layers of pasta embracing a velvety, creamy sauce, generously studded with succulent pieces of flaky fish and brightened by an infusion of fresh, fragrant herbs. It is the perfect choice for seafood lovers craving a hearty, deeply comforting dish to share.

Ingredients (Serves 4)

• 230g Naturally Smoked Haddock
• 1 tbsp butter
• 150g frozen peas
• 250ml semi skimmed milk
• 1 tbsp plain flour
• 200g approx. Dried Lasagne Sheets
• 240g Salmon Fillets

• 10g dill, finely chopped
• 30g Parmigiano grated
• Sea salt & Ground Black Pepper

Instructions

• In a sauce pan add flour, milk and butter and gently bring to the boil over a medium heat, constantly stirring.
• When thickened,season and remove from the heat.
• Add the peas, chopped basa, salmon and dill, add extra milk if too dry.
• In an Oven Proof Dish, add a  layer of fish mix, then lasagne sheets as repaet for a few laters
• Finish with parmigiano. Bake for 30 mins or until the pasta is tender and the top is golden.
• Serve with the remaining dill.