Fish Finger Lasagne

Name: Fish Finger Lasagne
Prep time: PT10 M
Cook time: PT45 M
Yield: 4
Ingredients: 30 30 Cod Fish Fingers Birds Eye Fish Fingers; 50 g Unsalted butter; 1 large Carrot, finely chopped; 2 large Leeks, finely chopped; 60 g Plain flour; 800 ml Semi-skimmed milk; 100 g Parmesan, grated; Fresh ground black pepper; 200 g Garden Peas 375g Birds Eye Peas, cooked; 400 g Fresh spinach, wilted; 6 Fresh lasagna sheets

Meals for kids Dinner Recipes

10 mins

preparation

45 mins

cooking

Intermediate

Servings

(0)

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Fish Finger Lasagne Recipe

This might raise an eyebrow at first but once you have a spoonful of it, you’ll instantly be hooked. To create this spin on the classic lasagne, you’ll be putting together layers of our legendary fish fingers, stacked with peas, greens and creamy sauce. Move over mince. There’s a new family favourite on the table. Recipe credit to Twisted Media.

Our method

Preheat the oven to 180°C. Meanwhile, refer to pack cooking instructions to cook the peas.
Place the Fish Fingers on a baking tray and bake until crispy and golden.
Meanwhile heat half the butter in a saucepan until foaming. Add the carrots and cook for around 5 minutes, then add the leeks and continue cooking until soft.
Add the rest of the butter and flour and cook out for a minute or so until smelling biscuit.
Pour in the milk gradually, beating it in with a wooden spoon, until you have a thick sauce. Bring to a simmer and cook for a few minutes then add most of the parmesan.
Use a little oil to grease a medium sized baking dish and add a layer of the sauce. Place the first layer of lasagne sheets on top.
Top with another layer of the sauce, half the fish fingers, spinach, peas. Top with lasagne sheets and repeat again, topping with a final layer of lasagne sheets, sauce and sprinkling of parmesan.
Bake for around 30 minutes until golden and bubbling.