Most fish pie recipes involve making a white sauce, with some even suggesting poaching ingredients in the milk you use. White sauces with lots of cheese are delicious but are high in saturated fat, and the constant stirring stops you from getting on with other things. This recipe is quicker and healthier, and gives you a meal in one dish. Many people are frightened of making a white sauce, and rightly so as it is very easy to get a lumpy goo stuck to the bottom of your pan. If you are well practised then it does become easier, but I always feel like it’s a chore to stand there and stir all the time to get the right consistency without it catching. I made this fish pie yesterday and we all loved it, including my kids. As it has pasta, fish and veg you don’t need to cook anything else along side unless you wanted to.
When layering the fish and lasagne I suggest doing 3 fish layers and 2 lasagne layers, starting and ending with a fish sauce layer. This means when you grill the cheese on top the sauce will bubble instead of crisping up the lasagne and making it tough to eat. Enjoy!