Green Pea and Fish Lasagna

  • Preparation 45 MIN
    Cooking 50 MIN
  • Servings 8
  • Freezes


Mashed Peas

Béchamel Sauce



Mashed Peas

  1. In a blender, purée the peas with the broth until smooth. Add broth, if needed. Season with salt and pepper.

Béchamel Sauce

  1. In a saucepan, soften the onion and garlic in the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and broth and bring to a boil, stirring with a whisk. Simmer for 1 minute. Season with salt and pepper. Set aside.
  2. With the rack in the middle position, preheat oven to 180 °C (350 °F).


  1. In a bowl, combine the Parmesan and breadcrumbs. Set aside.
  2. In a 33 x 23-cm (13 x 9-inch) baking dish, spread a quarter of the béchamel sauce. Cover with a layer of noodles, and top with half the fish. Season with salt and pepper. Add a quarter of the sauce and cover with a layer of noodles. Spread the mashed peas and sprinkle with the mozzarella. Cover with a layer of noodles and add the remaining fish. Season with salt and pepper. Add a quarter of the béchamel. Continue with the remaining pasta and béchamel. Sprinkle with the Parmesan and breadcrumb mixture. Bake for about 40 minutes or until the crumbs are golden brown. Finish cooking under the broiler, if needed. Let rest for 10 minutes before serving.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 500  
Total Fat 18 g  
Saturated Fat 10 g  
Sodium (salt) 629 mg  
Carbohydrates 47 g  
Fibre 5 g  
Protein 38 g