Mary Berry Fish Lasagne Recipe – Creamy Seafood Lasagne

There is something especially appealing about a creamy fish lasagne when you want comforting food with a lighter, fresher character. This Mary Berry Fish Lasagne Recipe brings together delicate fish, a smooth white sauce, tender vegetables and a golden Parmesan topping. The combination of salmon, king prawns, broccoli, spinach, leek and fresh dill gives the dish a balanced mix of flavours and textures.

The finished lasagne is creamy without being overly rich, with soft layers and a savoury topping that makes it suitable for a relaxed family dinner or special meal. As you continue through the recipe, you will find the ingredients and useful equipment, followed by the preparation method, practical expert tips, serving ideas, storage guidance, answers to common questions and approximate nutrition information.

If you’re looking for more inspiration, explore our Mary Berry Lasagne Recipes guide for more delicious lasagne dishes from across the collection.

Equipment

Equipments for Mary Berry Fish Lasagne Recipe:

You only need a few basic pieces of kitchen equipment to prepare this fish lasagne. A sturdy pan helps with the sauce and filling, while a deep ovenproof dish is important for building the layers. A whisk keeps the sauce smooth, and foil is useful if the top needs covering during baking.

• Deep ovenproof dish — provides enough depth for the layers and is suitable for baking the lasagne.
• Wide pan — gives enough space for preparing the sauce and cooking the filling evenly.
• Saucepan — is useful for preparing and heating the creamy white sauce.
• Whisk — helps combine the sauce smoothly and prevents lumps.
• Foil — can be used to cover the lasagne if the topping begins to brown too quickly.

Ingredients

Ingredients for Mary Berry Fish Lasagne Recipe:

This Mary Berry Fish Lasagne Recipe brings together tender salmon, king prawns and broccoli with a creamy white sauce, fresh dill and Parmesan. The combination creates a comforting seafood lasagne with fresh vegetables and a rich, savoury topping. The quantities below follow the main recipe formulation rather than the alternative fish pie mix version.

Ingredient	Quantity
Butter	50g (2oz)
Leek, finely chopped	1
Plain flour	As required
Milk	600ml (1 pint)
Dijon mustard	1 heaped tsp
White wine vinegar	1 tbsp
Fresh lemon juice	2 tbsp
Baby spinach	100g (3½oz)
Fresh dill, chopped	As required
Parmesan cheese, grated	80g (2¾oz)
Salmon fillet, cut into 2cm (¾in) cubes	300g (10½oz)
Cooked king prawns	225g (8oz)
Broccoli, cut into small florets and blanched	150g (5¼oz)
Salt	As required
Freshly ground black pepper	As required
Fresh lasagne sheets	4–6 sheets

How to Make Mary Berry Fish Lasagne

1. Preheat the oven to 200°C/180°C Fan/Gas 6. Melt the butter in a wide pan over a gentle heat, then add the finely chopped leek. Cook for 5–6 minutes until the leek is soft but not coloured.
2. Stir in the plain flour and cook for about 1 minute to make a smooth roux. Gradually whisk in the milk, keeping the mixture smooth as you add it.
3. Bring the sauce gently to the boil while whisking. Continue cooking until the white sauce is thick and smooth, then remove the pan from the heat.
4. Stir in the Dijon mustard, white wine vinegar and fresh lemon juice. Add the chopped dill, grated Parmesan and baby spinach, then season with salt and freshly ground black pepper.
5. Allow the spinach to wilt gently into the creamy leek and spinach sauce. Avoid overcooking it, as excess moisture can make the finished lasagne watery.
6. Place one-third of the sauce in the base of a medium-sized ovenproof dish. Add some salmon cubes, cooked king prawns and blanched broccoli florets.
7. Cover the filling with a layer of lasagne sheets. Repeat the layers with the remaining fish mixture, vegetables and creamy sauce.
8. Finish with the remaining sauce and sprinkle the Parmesan over the top. Make sure the sauce completely covers the lasagne sheets so they soften properly during baking.
9. Bake for about 30 minutes, until the lasagne is golden brown and bubbling. Remove it from the oven and let it stand for 5 minutes before serving.

Expert Tips for Mary Berry Fish Lasagne Recipe

In my experience, fish lasagne is easiest to manage when the sauce is thick and the vegetables are not carrying excess water. A few simple checks before assembling the dish help keep the layers neat, the fish tender and the lasagne sheets properly softened.

• Make sure the white sauce is thick enough before layering. A thin sauce can leave the finished lasagne watery and difficult to portion.
• Add the milk gradually while whisking continuously. This is the simplest way to achieve a smooth, lump-free sauce.
• If using frozen fish, defrost it fully and pat it dry before adding it. Excess moisture can affect the consistency of the lasagne.
• Cook spinach only until it has wilted, then remove excess moisture where necessary. This helps prevent watery layers.
• Blanch the broccoli for 1–2 minutes, then drain it well. Keeping it tender-crisp gives the finished dish a better texture.
• Make sure the lasagne sheets are completely covered with sauce. Exposed areas can remain hard or develop dry patches during baking.
• Keep the fish pieces evenly sized so they cook at a similar rate. Avoid overcooking the fish, as this can make it rubbery.
• Use freshly grated Parmesan where possible. It melts smoothly and gives the topping a savoury finish.
• Layer the fish, vegetables, dill and sauce evenly. This helps each portion contain a balanced mixture of textures and flavours.
• Let the lasagne rest briefly after baking. From my experience, this makes the layers easier to cut and serve neatly.

Serving Suggestions

How to serve Mary Berry Fish Lasagne:

This creamy fish lasagne makes a satisfying family dinner and works equally well for a special meal. Let it rest before serving so the layers settle neatly. Fresh, simple sides balance the creamy sauce, while a chilled white wine or light dessert makes the meal feel complete.

• Serve with steamed green beans or tenderstem broccoli for a fresh vegetable side.
• Add a crisp green salad with lemon dressing or lemon vinaigrette.
• Serve warm garlic bread or warm crusty rolls alongside the lasagne.
• Garnish with fresh herbs such as parsley or chives for extra colour.
• For adults, serve with chilled white wine such as Sauvignon Blanc or Pinot Grigio.
• Finish with fresh fruit or a light dessert after the meal.
• Serve it as a relaxed family dinner or a special meal for guests.
• Allow the lasagne to rest before serving for cleaner portions.

Storage

How to store Mary Berry Fish Lasagne:

Room Temperature

• Do not leave cooked fish lasagne at room temperature for more than 2 hours.
• Cool the lasagne promptly before transferring leftovers to the refrigerator.
• Avoid storing cooked lasagne overnight at room temperature.

Refrigerator

• Store cooled leftovers in an airtight container or cover the baking dish tightly.
• Refrigerate for up to 2 days for the best quality.
• Reheat chilled leftovers at 180°C for about 25–30 minutes, covered with foil, until piping hot throughout.
• Individual portions can be reheated in the microwave in 2-minute bursts. Add a small splash of water if the lasagne looks dry.

Freezer

• For best results, freeze the lasagne before baking and wrap it well.
• Individual portions can be wrapped tightly in cling film and frozen for convenient storage.
• Frozen lasagne can be kept for up to 3 months, although quality is best within 1 month.
• Defrost overnight in the fridge before baking or reheating.
• To cook from frozen, remove the plastic wrap, cover with foil and allow an additional 20–30 minutes of cooking time.

FAQs

Q: Can I prepare fish lasagne in advance?

Yes, you can prepare the fish lasagne up to 24 hours ahead. Assemble it, cover it well and refrigerate until ready to bake.

Q: Can I use frozen fish in this recipe?

Yes, frozen fish can be used if it is fully defrosted first. Pat the fish dry to remove excess moisture before assembling the lasagne.

Q: Why do my lasagne sheets stay hard?

The lasagne sheets need enough sauce and moisture to soften properly. Make sure the sheets are fully covered with sauce and that there are no dry patches.

Q: How can I stop the topping from over-browning?

If the topping becomes too brown before the lasagne is fully heated, cover the dish loosely with foil. Remove the foil for the last 10 minutes so the top can finish cooking and become golden.

Q: Can I use different herbs in fish lasagne?

Yes, parsley, chives or a small amount of tarragon can be used instead of some of the dill. Choose mild herbs that complement rather than overpower the fish.

Q: Can I make this fish lasagne gluten-free or dairy-free?

For a gluten-free version, use gluten-free lasagne sheets and check packaged ingredients such as stock carefully. For a dairy-free version, use suitable plant milk and a dairy-free Parmesan alternative.

Q: Why is my fish lasagne watery or the fish rubbery?

Excess moisture from the fish, spinach or sauce can make the lasagne watery. Fish can become rubbery when overcooked, so avoid cooking it for longer than necessary.

Q: Can I freeze fish lasagne?

Yes, fish lasagne can be frozen, preferably before baking. Wrap it well, defrost overnight in the fridge when possible, and bake until piping hot throughout.

Nutrition

The following nutritional values are approximate and based on the recipe serving information provided. Actual amounts can vary depending on the fish, cheese, lasagne sheets and quantities used, as well as preparation methods.

Nutrient	Amount Per Serving
Calories	480 kcal
Protein	34g
Carbohydrates	38g
Sugars	6g
Fat	22g
Saturated Fat	12g
Fibre	3g
Sodium/Salt	720mg sodium