Smoked Haddock and Mushroom Lasagne with Crunchy Almond Top


Preparation info

  • Difficulty


  • Serves


Appears in

Almost Vegetarian Cookbook

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Lasagne is useful for large families or for parties as it can be prepared well ahead and then cooked when you are ready. Use fresh lasagne if available.


  • 250g (8oz) oven-ready lasagne sheets or fresh lasagne
  • 500g (1lb) skinned smoked haddock fillets or other smoked white fish
  • 50g (2oz) butter
  • 2 large garlic cloves, chopped finely
  • ½ nutmeg, grated
  • 50g (2oz) plain flour
  • 300 ml (½ pint) natural yogurt
  • 900 ml (½ pints) milk
  • 250g (8oz) grated cheese
  • 10–12 sun-dried tomatoes, sliced thinly
  • 175g (6oz) chestnut mushrooms, sliced thinly
  • Generous handful of parsley, chopped roughly
  • 75g (3oz) flaked almonds
  • Grated Parmesan, for sprinkling
  • Salt and black pepper


If you are using oven-ready lasagne, it cooks better if soaked for 10–15 minutes in a sink filled with hot water and a little oil. Then remove the sheets and lay them out separately on a clean cloth to drain. Steam the fish for 2–3 minutes only and leave on one side. Melt the butter in a fairly large saucepan over a medium heat. Add the garlic and the grated nutmeg and stir for 30 seconds. Remove the saucepan from the heat and stir in the flour until smooth. Then stir in the yogurt. Return the pan to the heat and stir in one direction only until the mixture starts to bubble. Now add the milk gradually, stirring all the time, and increase the heat until the mixture comes to the boil. Simmer the mixture, still stirring, for 2–3 minutes until it is slightly thickened. Then add the grated cheese and stir until the cheese has melted. Remove from the heat and season to taste, but do not add more salt if your fish is already salty.

Set the oven to preheat at Gas Mark 4/180°C/350°F. Pour a little more than. 300 ml (½ pint) of the cheese sauce into a measuring jug and reserve it for the top. Then flake the fish into the remaining sauce in the pan and stir in the prepared sun-dried tomatoes, mushrooms and parsley. Generously butter a large, ovenproof gratinée dish and arrange a layer of lasagne sheets on the bottom. Cover these with a layer of the sauce, then cover with another layer of the lasagne. Repeat this process, ending with a layer of lasagne. Then spread over the reserved cheese sauce and scatter the flaked almonds evenly on top. Finally, sprinkle the top liberally with grated Parmesan cheese.

When you are ready to cook, bake the lasagne on the centre shelf of the oven for 35–40 minutes or until the top is a rich golden brown.

To serve

This is best served with a simple salad or just as it is.