Nigella Fish Lasagne

I didn’t grow up with fish lasagne. In fact, the idea of putting fish in lasagne used to sound like something only a mad auntie might try at Christmas — you know the type, always experimenting with things no one asked for. But then I stumbled across Nigella’s version on a rainy Tuesday and thought, alright then, let’s see what all the fuss is about.

What came out of my oven was unexpected magic. Creamy, lemony, just the right amount of richness — and those layers? Dreamy. The kind of dish that makes you slow down at the table. A bite of flaky cod, a hint of garlic and zest, all wrapped in soft pasta and a velvety white sauce. I’ve made it three times since, and once even swapped half the fish for prawns. No regrets.

Why You’ll Love It

• The sauce is creamy but not too heavy — it’s like a warm hug that knows when to stop.
• You can prep it ahead, stick it in the fridge, and bake when you’re ready. Midweek winner.
• It feeds a crowd, or just you with leftovers (which, by the way, taste even better the next day).
• The lemon zest makes it feel lighter than your usual lasagne.
• It’s one of those rare fish dishes that works for people who “don’t really like fish.”
• It freezes well, reheats like a champ, and makes you feel a bit posh — without the stress.

Ingredients

For the lasagne:

• 500g fresh white fish fillets (cod or haddock work great)
• 250g lasagne sheets (pre-cooked or no-boil)
• 100g Parmesan cheese, grated
• Salt and pepper, to taste

For the white sauce:

• 50g butter
• 50g all-purpose flour
• 500ml milk
• 2 cloves garlic, minced
• Zest of 1 lemon
• A handful of fresh parsley, chopped

How to Make It

Poach the fish gently:

Pop your fish into a shallow pan with just enough water to cover. Simmer until it’s just cooked through — about 5 minutes. Let it cool slightly, then flake into chunky bits.

Make your creamy dream sauce:

Melt the butter in a saucepan, stir in the flour to make a paste, then slowly whisk in the milk. Don’t rush this bit or you’ll get lumps. Add the garlic, parsley, lemon zest, and season well. It should coat the back of a spoon.

Layer it up:

Start with a bit of white sauce at the bottom of your greased baking dish — it helps prevent sticking. Then do your layers: lasagne sheet, flaked fish, white sauce, Parmesan. Repeat until everything’s used up, finishing with sauce and a final snowfall of cheese.

Bake until golden and bubbly:

Cover with foil and bake at 180°C (350°F) for 30 minutes. Remove the foil and bake another 15 minutes so the top goes golden and crisp.

Let it sit a moment:

It’s hot and oozy right out of the oven. Let it rest for 10 minutes — the flavours settle and it slices neater too. (If you can wait. I rarely can.)

Common Mistakes and How to Dodge Them

Why is my sauce lumpy?
You probably added the milk too quickly or didn’t stir enough. Whisk like you mean it and warm the milk slightly before adding if you can.

Soggy pasta?
Could be too much sauce or not pre-cooking the sheets (if your brand needs it). Read the packet. Seriously.

Too bland?
Fish can be mild, so don’t be shy with seasoning. A bit more garlic, an extra pinch of salt, even a dash of nutmeg in the sauce can help.

Fish too flaky?
Don’t over-poach. It only needs a few minutes. Treat it gently — like you would a soft-boiled egg.

Storage and Reheating

• Fridge: Lasts up to 4 days. Store covered.
• Freezer: Freeze in portions, tightly wrapped. Will keep 2–3 months.
• Reheat (Oven): Cover with foil, bake at 180°C for 20–25 mins.
• Reheat (Microwave): One portion, covered, on medium heat in bursts, stirring between.

Frequently Asked Questions

Can I use frozen fish?
Yep, just defrost it fully and pat it dry. Extra moisture will make things watery.

Can I add veg to this?
Sure! Wilted spinach or sautéed leeks work beautifully.

What kind of cheese can I swap in?
Mozzarella is lush if you want more melt. Pecorino for a sharper edge. Or mix a few.

What if I don’t have lemon?
You could skip it, but it really brightens the whole dish. Bottled juice in a pinch — just a splash.

Nutrition Facts (Per Serving)

• Calories: ~350
• Fat: 15g
• Saturated Fat: 6g
• Protein: 20g
• Carbs: 25g
• Sugar: 3–6g
• Sodium: 500mg