Smoked Haddock & Leek Lasagne

An unctuous dish of smoked haddock, leeks and creamy cheese sauce, baked as a lasagne.

Serves 4-6

  • 25g butter
  • 1 clove garlic, chopped
  • 4 leeks, thinly sliced
  • 1 tbsp fresh thyme, leaves only
  • 200-250g mozzarella
  • 6-8 sheets lasagne
  • 2 x 170g smoked haddock loins
  • For the white sauce: 50g butter, 2 heaped tbls plain flour, 500ml milk, 1 handful of grated Parmesan cheese
  • Grated Parmesan cheese to sprinkle on top




  1. Pre-heat the oven to 180C.
  2. Melt the butter and oil in a large pan, then gently sauté the garlic for a minute before adding the leeks and sautéing for 15 minutes until soft.
  3. Stir in the thyme and leave to cool.
  4. Meanwhile make the white sauce by melting the butter and stirring in the flour to form a roux.
  5. Gently add in the milk, stirring all the time and simmer gently for a few minutes until you have a thick smooth sauce. Add in a handful of Parmesan cheese and stir until melted.
  6. Layer up the lasagne starting with half of the leeks, pasta then white sauce, followed by a layer of smoked haddock, mozzarella and the rest of the leeks. Top with remaining lasagne sheets, white sauce to cover and then sprinkle with grated Parmesan.
  7. Bake in the pre-heated oven for 40-45 minutes until browned and bubbling.
  8. Serve with green salad and garlic bread.

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