Ah, Nigella. I don’t know about you but she has this way of making indulgence feel like a birthright, doesn’t she? Watching her cook is like being gently seduced into believing butter is a food group and dinner is a ceremony. So when I stumbled across her fish lasagne recipe, I was intrigued and honestly a bit skeptical.
Fish? In lasagne?
But here’s the thing. this isn’t your usual lasagne. It’s delicate but rich, comforting yet sophisticated. Instead of the deep red tang of tomato and beef, Nigella swaps in soft white fish, a mellow bechamel and the silken layers of pasta. The flavor is quietly confident. no big punches, just luxurious texture and warmth.
It’s the kind of dish that makes you feel like you’re somewhere coastal, wrapped in a thick cardigan, listening to waves crash while the oven hums in the background.
I first made it on a rainy Sunday. My friend Anna was coming over. she’s a pescatarian and tired of the same old pasta primavera routine. It was the perfect excuse to try something new. Let me walk you through what it took and what I learned along the way.
Nigella Fish Lasagne Recipe
Ingredients Needed
Let’s start with the magic-makers. Nigella keeps things simple but insists on quality. something I’ve come to really appreciate.
For The Fish Filling
- 500g white fish fillets (cod, haddock or pollock work well. I used cod)
- 200g smoked fish (like smoked haddock. gives it that umami backbone)
- 200g peeled raw prawns (optional but adds a lovely bite)
- 1 small leek, finely sliced (don’t skip this. it adds subtle sweetness)
- 30g unsalted butter
- Salt and pepper to taste
For The Bechamel Sauce
- 50g unsalted butter
- 50g plain flour
- 750ml whole milk (warm it first – it helps)
- A bay leaf (adds a whisper of something herbal and old-world)
- Freshly grated nutmeg (just a pinch but don’t skip it)
- Salt and white pepper
Other Bits
- Fresh lasagne sheets (roughly 200-250g)
- Parmesan cheese, grated (Nigella uses a modest handful but you can be generous)
- A sprinkling of chopped parsley (for prettiness and a little freshness)
I found most of this easily at my local shop, though I did have to charm the fishmonger for some good smoked haddock. Worth every sweet-talking syllable.
Equipment Needed
Nothing fancy, truly. That’s the beauty of it. comfort food doesn’t need a copper pot to taste like a hug.
- A large saucepan (for the bechamel)
- A medium skillet or sauté pan (for softening the leeks and poaching fish)
- A baking dish (I used a 9×13 inch ceramic dish. any lasagne dish will do)
- A whisk (crucial for lump-free sauce)
- A fine grater (for your Parmesan and that secret sprinkle of nutmeg)
- Oven, of course (preheated to 200°C / 400°F)
Oh and an apron. Because bechamel is a splashy business and I learned that the hard way. goodbye to my grey sweater with the tiny hole that I still wore because it felt like home.
Instructions To Make Nigella Lawson’s Fish Lasagne
Alright, roll up your sleeves and pour yourself something. tea, wine, sparkling water with lime. whatever makes you feel like the chef of your own life.
Step 1: Poach the fish
Start by gently poaching the fish. Melt a little butter in your skillet, soften the leeks slowly. no browning, just a gentle saute. Then nestle in the fish with a splash of milk and a bay leaf. Let it cook low and slow until the fish flakes apart easily. The smell? A mix of ocean air and buttery coziness.
Remove the fish, flake it and set it aside. Keep the poaching liquid. this will infuse your bechamel with flavor.
Step 2: Make the bechamel
This part makes you feel like you’re doing real culinary witchcraft. In a saucepan, melt the butter, stir in the flour and cook that paste for a minute or two. Slowly whisk in warm milk. including that poaching liquid. and keep whisking until it thickens to a luscious, glossy sauce. Season with salt, white pepper and a grating of nutmeg. Taste it. You’ll know when it’s right. it should coat the back of a spoon and whisper ’this is going to be good’ into your soul.
Step 3: Layer like you mean it
Now for the fun part. In your baking dish:
- Spoon a thin layer of bechamel.
- Add a layer of pasta sheets.
- Scatter some fish and prawns over, then spoon over more sauce.
- Repeat until you’re out of fish, finishing with a final layer of pasta and a generous pour of sauce.
- Top with grated Parmesan. Don’t be shy.
Step 4: Bake
Into the oven it goes, uncovered, for 30-35 minutes until golden and bubbling. I usually set a timer and then stand by the oven, glass in hand, watching it brown like it’s the most important TV show of my life.
What I Learnt
This dish surprised me in a lot of ways.
First, the quiet elegance of it. There’s no loud tomato, no rich meat. Just silkiness, subtle smoke and a mellow sweetness from the leeks. It taught me that flavor doesn’t have to shout to be heard.
Second, patience. The sauce takes time. The layering needs attention. But when I served it and saw Anna take that first bite. the pause, the involuntary "mmm". I knew it was worth every stirred pot and splattered stove.
I also learned to trust recipes that feel a bit odd at first. I would have never paired fish and pasta so confidently but Nigella’s instinct is sharper than mine. I’m glad I listened.
FAQs
What Makes Nigella Lawson’s Fish Lasagne Different From Other Lasagne Recipes?
Nigella’s fish lasagne is a beautiful twist on the classic lasagne! Instead of meat, she uses a mix of delicate fish like salmon and cod, paired with a rich, creamy white sauce. The lasagne sheets soak up all that gorgeous fish flavor, making each bite soft, buttery, and surprisingly light. It’s comfort food but with an elegant twist!
Can I Use Other Types Of Fish In Nigella’s Fish Lasagne?
Absolutely! While Nigella recommends salmon and cod, you can definitely mix it up based on what you like or what’s fresh at the market. I’ve used haddock and even a little shrimp, which worked beautifully. Just make sure whatever you choose has a firm texture so it holds up during cooking!
How Do I Make Sure The Fish Lasagne Doesn’t Turn Out Too Watery?
Great question! The trick is to make sure your fish isn’t too wet before layering it. If you’re using fresh fish, pat it dry with paper towels. Also, don’t skip the white sauce-make sure it’s thick enough to coat the back of a spoon. It’s all about balancing the moisture from the fish with that creamy sauce to create a perfect, rich lasagne without sogginess!
