Ingredients
30 
Birds Eye Fish Fingers
50
g
Unsalted butter
1
large
Carrot, finely chopped
2
large
Leeks, finely chopped
60
g
Plain flour
800
ml
Semi-skimmed milk
100
g
Parmesan, grated
Fresh ground black pepper
200 
g
Birds Eye Peas, cooked
400
g
Fresh spinach, wilted
6
Fresh lasagna sheets
Our method
- Preheat the oven to 180°C. Meanwhile, refer to pack cooking instructions to cook the peas.
- Place the Fish Fingers on a baking tray and bake until crispy and golden.
- Meanwhile heat half the butter in a saucepan until foaming. Add the carrots and cook for around 5 minutes, then add the leeks and continue cooking until soft.
- Add the rest of the butter and flour and cook out for a minute or so until smelling biscuit.
- Pour in the milk gradually, beating it in with a wooden spoon, until you have a thick sauce. Bring to a simmer and cook for a few minutes then add most of the parmesan.
- Use a little oil to grease a medium sized baking dish and add a layer of the sauce. Place the first layer of lasagne sheets on top.
- Top with another layer of the sauce, half the fish fingers, spinach, peas. Top with lasagne sheets and repeat again, topping with a final layer of lasagne sheets, sauce and sprinkling of parmesan.
- Bake for around 30 minutes until golden and bubbling.
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