When I was a kid fish sticks and lasagna were the most delicious things I ever had. Now that I'm older I prefer the real deal fish, but lasagna is still super yummy! Then I thought maybe just maybe I could put the two together!
If your sick of just plain fish sticks try this out. All the lasagna parts have been changed to suit the fish sticks. Potato - noodles, cheese sauce - lemon & dill sauce, ricotta - mushy peas!
Ingredients:
- 1 box Fish sticks
- 6 large yukon gold potatoes
- Fresh lemon for serving
For Dill Sauce:
- ¼ cup butter
- ¼ cup flour
- 4 cups milk, heated
- Salt and pepper
- ½ cup chopped dill
- Zest of 1 lemon
For Mushy Peas:
- 12oz fresh English peas
- ¼ cup salted butter
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions:
For Dill Sauce:
- Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown(about 2 minutes). Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add dill and lemon zest, salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
For Mushy Peas:
- Rinse peas, then steam for 10 minutes.
- Melt butter in a small pot and add steamed peas, start mashing with a potato masher. Add cream and seasonings. Reserve until needed.
For Assembly:
- Slice potatoes thin using a mandoline.
- Grease a 8 x 8 baking dish with butter. Make 2 even layers of potato slices and spoon some dill sauce to cover. Place an even layer of fish sticks and more dill sauce to cover.
- Continue with an even 2 layers of potatoes then put all the mushy peas and smooth out, continue with 2 even layers of potatoes, sauce and remaining fish sticks and then remaining sauce.
- Bake for 40 min at 375 degrees.
- Serve with fresh lemon wedges.
