This seafood lasagna is a delicious and light twist on a classic lasagna, and it's pretty fool proof. Fresh prawns and flaky salmon, haddock and cod, all mixed together with a spinach and leek mix and layered up with lasagna sheets and a creamy cheese sauce. Comfort food can be healthy too!
This seafood lasagna is a must make for any seafood lover. Equally, it's a great way to include more fish in your diet if you aren't a huge fan, and a good way to introduce kids to more fish meals. It's creamy and comforting, and everything you could want from a lasagna, but with a seafood twist.
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Why should you try it?
- A great way to include more fish in your diet
- A twist on a classic lasagna
- Just 519 calories per portion
- Freezes well
- A good way to introduce kids to more fish dishes
What you will need
- Fish pie mix - This can normally be bought fresh or frozen from your local supermarket. Ours contained cod, haddock and salmon.
- Prawns (shrimp) - We used frozen king prawns and defrosted them first.
- Shallots, garlic, leek and spinach - To add a veggie boost to the lasagna.
- Lasagna sheets - We used dried.
- Butter, flour, milk, cheddar, Dijon mustard and nutmeg - All needed for the béchamel sauce.
- Stock and chives - To help flavour the fish.
- Parmesan - To give the lasagna a nice cheesy topping.
Step by step
One: Preheat the oven to 200°C. In a large pan, heat the oil and then add the shallots, garlic and leek and gently heat for 5 minutes until softened.
Two: Add the spinach and gently cook for 2 minutes until wilted.
Three: Add all the fish and stock and stir and gently cook for 5 minutes, until the fish is just cooked and the stock has reduced. Flake the fish and stir in the chives.
Four: Meanwhile, make the béchamel by melting the butter in a saucepan and add the flour and mix well. Then, gradually add the milk a little as a time and whisk quickly so get rid of all lumps. Stir in the nutmeg, Dijon and cheddar.
Five: Add a little béchamel to the bottom of a lasagna dish and top with some of the seafood and spinach mixture. Add a layer of lasagna sheets.
Six: Repeat to build up the lasagna to 3 layers, finishing with a layer of béchamel. Sprinkle with the parmesan.
Seven: Bake for 30-35 minutes or until golden.
What is a seafood lasagna?
If we want the comfort of pasta, but not something meat heavy, then why not try adding seafood. A seafood lasagna is basically all the comforting layers of a lasagna, but with seafood instead of beef. It doesn't have to be a lasagna, as you can add prawns and salmon easily to your favourite spaghetti dishes for a simple seafood pasta dish.
We used a fish pie mixture, which contains salmon, cod and haddock and then added some king prawns too.
Traditional Italian cuisine states that cheese and seafood should not be mixed, and you would never find this on a true Italian menu. But, we think they are delicious together. The creamy cheese sauce in this lasagna pairs beautifully with the prawns, salmon and crab.
When you are in the mood for comfort food, but want something a little bit different, then this is the way to go.
What vegetables can you add?
We used leek and shallots to give it a bit of chunky texture and bulk it out a little and then added spinach for a green boost. I always think spinach goes well with salmon and prawns too. You could use kale instead though.
You really could use any vegetables though and one of our favourite ways to adapt this recipe is by roasting some vegetables like peppers, mushrooms, red onion, courgette and aubergine and adding that to the lasagna.
FAQs
If you wanted to make a low carb version of this, then swap the lasagna sheets for grilled strips of courgette or aubergine. It's a good way to boost the vegetables in this too.
Lasagna needs a minimum of 2 layers to get that definition that you see in a traditional lasagna. We do sauce, lasagna sheets and white sauce, more sauce, lasagna sheets and finish off with white sauce and cheese.
Yes, you can make everything and layer the lasagna up and then keep it in the fridge until you are ready to put it in the oven. We usually do this first thing in the morning when we have more time and then put it in the oven after work. Bring it to room temperature before putting it in the oven, otherwise it will change the cooking time.
You don't have to do this, however it can prevent the lasagna from drying out.
Lasagna is always a great batch cook and freeze meal and this seafood lasagna is no different. Simply let is fully cool and then cut it in to portions and put it in freezer containers. It will store in the fridge for about 2 months. Alternatively you can keep it in the fridge for 2 days.
This is a pretty indulgent and filling dish. However, if you were serving it up to a few people and you wanted to add some sides to it, then some garlic bread/dough balls and a big green salad to lighten it up would work. Any kind of green vegetable like tenderstem broccoli and green beans would be a nice addition too.
Extra Tips
- You could add scallops to this too, or even some cod and haddock.
- We used a red sauce (but didn't make it too rich so it didn't take anything away from the fish flavours), however you could stick with a creamy white sauce.
- Try roasting up some vegetables and stirring it in to the seafood mixture.
- Leftovers freeze well for up to 2 months.
- You can make a low carb version of this by swapping the lasagna sheets for grilled courgette or aubergine.
More seafood recipes
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Recipe
Seafood Lasagna
Ingredients
- 1 tablespoon olive oil
- 600 g fish pie mix
- 200 g prawns (shrimp)
- 300 g spinach
- 150 g lasagna sheets sliced
- 4 shallots diced
- 3 garlic cloves crushed
- 1 leek sliced
- 100 ml vegetable stock
- 75 g plain flour
- 75 g butter
- 750 ml skimmed milk
- 60 g shredded cheddar cheese
- 60 g parmesan grated
- 5 g chives chopped
- 0.25 teaspoon ground nutmeg
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 200°C. In a large pan, heat the oil and then add the shallots, garlic and leek and gently heat for 5 minutes until softened.
- Add the spinach and gently cook for 2 minutes until wilted.
- Add all the fish and stock and stir and gently cook for 5 minutes, until the fish is just cooked and the stock has reduced. Flake the fish and stir in the chives.
- Meanwhile, make the béchamel by melting the butter in a saucepan and add the flour and mix well. Then, gradually add the milk a little as a time and whisk quickly so get rid of all lumps. Stir in the nutmeg, Dijon and cheddar.
- Add a little béchamel to the bottom of a lasagna dish and top with some of the seafood and spinach mixture. Add a layer of lasagna sheets.
- Repeat to build up the lasagna to 3 layers, finishing with a layer of béchamel. Sprinkle with the parmesan and bake for 30-35 minutes or until golden.
Notes
- You could add scallops to this too, or even some cod and haddock.
- We used a red sauce (but didn't make it too rich so it didn't take anything away from the fish flavours), however you could stick with a creamy white sauce.
- Try roasting up some vegetables and stirring it in to the seafood mixture.
- Leftovers freeze well for up to 2 months.
- You can make a low carb version of this by swapping the lasagna sheets for grilled courgette or aubergine.
Leslie
This is a wonderful modification of a traditional lasagna recipe! Every variation you made to this is perfect!
Irina
Oh, WOW! What a great alternative to classic lasagna it is! I love your recipe and cannot wait to give it a try! We are lasagna lovers. :)
Chris Collins
Love this delicious twist on the classic lasagne! Can't wait to make it for the family :)
Sara Welch
Such a great twist to traditional lasagna! Served this for dinner last night and the whole family loved it; delicious!
Jere Cassidy
I love that this recipe has both salmon and prawns, plus all the cheese filling looks rich and delicious.
Deanne
This lasagna looks delicious! Can't wait to add it to our meal plan.
Alina
Perfect comfort dish for dinner during this cold season. Feeling so hungry now, haha!
Rachna
This is absolutely delicious and my kind of recipe. I love seafood and like the use of veggies in this lovely lasagne dish. Bookmarking it to try soon.
Heather Johnson
I made this last night - delicious! I did add in some veggies - so creamy - delicious!
Lisa Lotts
This looks heavenly! I've never actually heard of fish pie mix, but it looks like I can just use my favorite seafood odds and ends. Correct?
Julie Menghini
The lasagna with the hearty seafood mixture sounds incredibly flavorful and delicious! Definitely adding this to my recipe box.
Jess
I love that I can still get my lasagna fix but in a healthier version with this recipe.
Claudia Lamascolo
Now this is going to be our new favorite lasagna we love everything in this and huge seafood lovers!
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Marisol
OMG, love this recipe. will try to make it on Sunday. keep up the good work.
HHHAdmin
Let me know how it goes :)