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Fish & Chips Lasagna Just Became a Thing! Will It Stay a Thing? You Decide

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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!


  • 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


For Dill Sauce:

  1. 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:

  1. Rinse peas, then steam for 10 minutes.
  2. 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:

  1. Slice potatoes thin using a mandoline.
  2. 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.
  3. 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.
  4. Bake for 40 min at 375 degrees.
  5. Serve with fresh lemon wedges.

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