Mary Berry Smoked Haddock Lasagne

Mary Berry’s Smoked Haddock Lasagne is a comforting and flavorful twist on the classic Italian dish, featuring layers of flaky smoked haddock, creamy white sauce, and tender pasta. This dish blends the delicate smokiness of haddock with a rich, cheesy bechamel, making it a perfect choice for a cozy family meal.

What is Mary Berry Smoked Haddock Lasagne?

Mary Berry’s Smoked Haddock Lasagne is a seafood-based lasagne made with flaky smoked haddock fillets, a creamy white sauce, fresh spinach, and lasagne sheets, all baked to perfection with a golden, cheesy topping. This dish combines classic lasagne elements with the deep, smoky flavors of haddock.

Other Popular Recipes

• Mary Berry Beef Stew
• Mary Berry Irish Stew
• Mary Berry Cheese Fondue
• Jamie Oliver Game Casserole

Why You Should Try This Recipe

• Unique and flavorful twist: A seafood-based variation of the classic lasagne.
• Rich and creamy texture: Perfectly balanced bechamel sauce with a hint of smokiness.
• Comforting yet elegant: Ideal for a dinner party or family gathering.
• Make-ahead friendly: Can be prepped in advance for an easy meal.
• Great for seafood lovers: A delicious way to enjoy smoked haddock in a baked dish.

Ingredients Needed for Mary Berry Smoked Haddock Lasagne

For the Smoked Haddock Filling:

• 400g smoked haddock fillets (skinless and boneless)
• 500ml whole milk
• 1 bay leaf
• 1 small onion (quartered)
• ½ tsp black peppercorns
• 100g fresh spinach (washed and chopped)
• 2 tbsp butter

For the White Sauce (Bechamel):

• 50g butter
• 50g plain flour
• 500ml poaching milk (reserved from cooking haddock)
• 100ml double cream
• 1 tsp Dijon mustard
• Salt and black pepper (to taste)
• 50g Parmesan cheese (grated)

For Assembling the Lasagne:

• 9-12 lasagne sheets (no pre-cooking required)
• 100g mozzarella cheese (grated)
• 50g Cheddar cheese (grated)

Kitchen Equipment Needed

• Medium saucepan
• Large baking dish
• Whisk
• Slotted spoon
• Wooden spoon

Instructions to Make Mary Berry Smoked Haddock Lasagne

Step 1: Poach the smoked haddock.
In a saucepan, add the smoked haddock, milk, bay leaf, onion, and black peppercorns. Gently simmer for 5 minutes until the fish is cooked through. Remove the fish with a slotted spoon, flake it into bite-sized pieces, and discard the bay leaf, onion, and peppercorns. Reserve the poaching milk for the sauce.

Step 2: Wilt the spinach.
In a pan, melt 2 tbsp butter over medium heat. Add the chopped spinach and cook until wilted. Remove from heat and set aside.

Step 3: Make the white sauce.
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the reserved poaching milk, stirring continuously until the sauce thickens. Add double cream, Dijon mustard, salt, and black pepper. Stir in the grated Parmesan cheese until melted.

Step 4: Assemble the lasagne.
Preheat the oven to 180°C (160°C fan) or 350°F. Spread a thin layer of the white sauce at the bottom of a greased baking dish. Layer lasagne sheets, followed by flaked haddock and wilted spinach, then a layer of white sauce. Repeat the layers, finishing with white sauce on top.

Step 5: Add the cheese topping.
Sprinkle the grated mozzarella and Cheddar cheese over the final layer of sauce.

Step 6: Bake the lasagne.
Place in the oven and bake for 30-35 minutes until golden brown and bubbling.

Step 7: Rest and serve.
Allow the lasagne to rest for 5-10 minutes before slicing. Serve warm.

What to Serve With Mary Berry Smoked Haddock Lasagne

• Garlic bread: Complements the creamy lasagne beautifully.
• Green salad: Adds freshness and crunch to balance the richness.
• Steamed vegetables: Such as asparagus or green beans for a healthy side.
• Lemon wedges: A squeeze of lemon enhances the smoky fish flavor.
• White wine: A crisp Sauvignon Blanc pairs well with the dish.

Pro Tips for Making the Best Smoked Haddock Lasagne

• Use good-quality smoked haddock: Naturally smoked fish gives the best flavor.
• Don’t overcook the fish: Poach it gently to keep it moist and flaky.
• Layer evenly: Spread the fillings consistently for a balanced bite in every slice.
• Rest before slicing: This helps the layers set and makes serving easier.
• Make ahead: Assemble the lasagne in advance and bake when needed.

What are Variations of Mary Berry Smoked Haddock Lasagne?

• Add prawns: Include cooked prawns for extra seafood flavor.
• Use a different cheese: Swap Cheddar for Gruyère or Comté for a richer taste.
• Try a tomato-based sauce: Add a light tomato sauce for a different twist.
• Make it gluten-free: Use gluten-free lasagne sheets and flour.
• Spice it up: Add a pinch of chili flakes for extra heat.

How Do I Store Mary Berry Smoked Haddock Lasagne?

• Refrigerate in an airtight container: Keeps fresh for up to 3 days.
• Freeze for later: Store in a freezer-safe dish for up to 2 months.
• Reheat properly: Warm in the oven at 160°C (320°F) for 15-20 minutes until heated through.

How Can I Reheat Smoked Haddock Lasagne Without Drying It Out?

• Oven method: Cover with foil and bake at 160°C (320°F) for 15-20 minutes.
• Microwave method: Heat in short intervals with a splash of milk to maintain creaminess.
• Stovetop method: Reheat gently in a pan with a little extra cream or milk.

How Can I Make This Recipe Healthier?

• Use low-fat milk and cream: Swap for reduced-fat versions.
• Add more vegetables: Include leeks or mushrooms for extra nutrients.
• Reduce cheese: Use a smaller amount of cheese for a lighter dish.
• Use whole wheat lasagne sheets: A healthier alternative to regular pasta.

Nutrition Value (Per Serving)

• Calories: 480
• Carbohydrates: 45g
• Protein: 32g
• Fat: 20g
• Fiber: 4g

FAQs

Can I Use Fresh Haddock Instead of Smoked Haddock?

Yes, fresh haddock can be used instead of smoked haddock, but the dish will have a milder flavor. To replicate the smokiness, add a small amount of smoked paprika or use a mix of fresh and smoked haddock.

Do I Need to Pre-Cook the Lasagne Sheets?

No, most store-bought lasagne sheets do not need pre-cooking as they soften while baking. However, if using fresh pasta or thicker sheets, you may want to parboil them for a few minutes.

Can I Make Smoked Haddock Lasagne in Advance?

Yes, the lasagne can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. It can also be frozen before or after baking for up to 2 months.

What Cheese Works Best for Smoked Haddock Lasagne?

A combination of Cheddar, Parmesan, and mozzarella works best. Cheddar provides richness, Parmesan adds depth, and mozzarella gives a melty, gooey texture on top.

Final Words

Mary Berry’s Smoked Haddock Lasagne is a luxurious yet comforting dish that combines creamy layers of flaky fish, fresh spinach, and a rich bechamel sauce.

Try it today and enjoy a unique twist on a beloved classic!

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