Fish lasagne with cheesy topping

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This fish lasagne recipe from Mark Dodson makes for a lovely lighter option than a traditionally meaty pasta bake. Creamy béchamel sauce (made with skimmed milk) is layered with tender flakes of poached haddock, spinach and carrots for a delicious pasta dish, all that's needed is a fresh salad or some steamed greens on the side.

First published in 2015





Preheat the oven to 180°C/gas mark 4
Add the fish to a pan with the milk, thyme and bay leaf. Bring up to a gentle simmer and continue to cook for 2 minutes
Remove from the heat and allow to stand for an additional 5 minutes. Allow to cool
Pass the milk through a sieve and reserve, discarding the thyme and bay leaf
To make a béchamel sauce, place a pan over a medium heat, melt the butter and quickly stir in the flour. Stir and cook for 2 minutes
Gradually add the reserved milk, bring the sauce to a gentle boil and stir with a wooden spoon until it thickens to a smooth custard-like consistency. Add a pinch of salt and 150g of the grated cheese
Pour a little of the sauce into a large oven-proof dish, add enough lasagne sheets to cover - not allowing them to overlap
Add more of the sauce and then flake some of the fish on top along with some 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
Press the last layer of lasagne down with your hands - so the béchamel sauce is spread evenly throughout. Top with the remainder of the grated cheese
Bake in the oven for approximately 25 minutes, or until the lasagne is piping hot and the cheesy topping is golden brown. Serve immediately
First published in 2015

Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.

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