Quorn Fish Finger Lasagne!? I hear you cry? YES!! First off, this ISN’T entirely my recipe – it’s originally from Nadiya Hussain’s “Nadiya’s Family Favourites” Book. However, because we’re veggies Mrs Hakes has adapted it to work with Quorn Fish Fingers. I posted it on Instagram and Twitter and it went NUTS. Even Nadiya herself shared it! So, I hassled Vicki and got her to write out how she tweaked it into a Quorn Fish Finger Lasagne for veggies to give it a go.
Quorn is brilliant, however, it REALLY doesn’t work when it’s overcooked. It turns into a squishy mess. So, Vicki adapted the recipe slightly to allow for this. It’s definitely worth using fresh lasagne sheets as this reduces the cooking time too.
So if you fancy making a Quorn Fish Finger Lasagne – just follow the steps below!
Also – buy Nadiya’s book – it’s a perfect family cookbook!
Serves – Family of 4 (ish)
Prep / Cooking time – 10mins / 40mins
Quorn Fish Finger Lasagne Ingredients
1 litre whole milk
6 cloves of garlic, grated or crushed
50g plain flour
½ tsp English mustard
1 leek finely chopped
2 tbsp fresh tarragon finely chopped
Large handful of peas
25 Quorn fish fingers (frozen)
Fresh lasagne sheets (the amount will vary depending on the shape of your dish)
Equipment – 2lb loaf tin
Quorn Fish Finger Lasagne Method
Preheat the oven to 180?c
Put the milk in to a pan with the garlic and slowly bring it up to the boil, then remove from the heat.
In another saucepan melt the butter and soften the leeks.
Sprinkle the flour over the leeks and stir thoroughly, then slowly add the warmed milk a little at a time, stirring thoroughly between each addition. Keep stirring whilst the mixture thickens, you want a thick sauce that coats the back of the spoon.
Add the mustard and tarragon and season to taste then set aside.
Warm the fish fingers in the over for about 6 minutes, you don’t want to cook them completely or they will end up squishy.
Put a few spoonfuls of the white sauce on the bottom of your dish, top with a layer of lasagne and then half of your fish fingers and peas, pour about a third of the remaining white sauce over this and top with a third of the cheese and another layer of lasagne, repeat and then top with the last of the sauce and cheese.
Bake for about 20/25 mins until the top is bubbling and golden brown.
Leave to cool in the dish for about 5 minutes before serving.
Serve with a side of salad or some crusty buttered bread.