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    Hungry Healthy Happy » Recipes » Seafood

    Seafood Lasagna

    Published: Jan 17, 2021 · Modified: Jan 30, 2023 by Dannii · This post may contain affiliate links · 16 Comments

    147 shares
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    Jump to Recipe

    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!

    A large tray of lasagna next to a bowl of salad and some dough balls.

    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.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • Step by step
    • What is a seafood lasagna?
    • What vegetables can you add?
    • FAQs
    • Extra tips
    • More seafood recipes
    • Recipe
    • Feedback

    Why you will love 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

    Ingredients needed

    All the ingredients needs to make this recipe laid out on a wooden surface.
    • 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 cheese sauce. Alternatively, use our Cheddar Cheese Sauce recipe.
    • Stock and chives - To help flavour the fish.
    • Parmesan - To give the lasagna a nice cheesy topping.

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    One: Preheat the oven to 200°C/400°F/Gas 6. In a large pan, heat the oil and then add the shallots, garlic and leek and gently heat for 5 minutes until softened.

    A large pan with chopped leeks and shallots cooking in it.

    Two: Add the spinach and gently cook for 2 minutes until wilted.

    Two shot collage of spinach wilting in the pan.

    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.

    Mixed chunks of fish and prawns added to the pan.

    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.

    Four shot collage of a saucepan and the process of making béchamel sauce.

    Five: Add a little cheese sauce to the bottom of a lasagna dish and top with some of the seafood and spinach mixture. Add a layer of lasagna sheets.

    Three shot collage of a lasagna being built in a large rectangular baking dish.

    Six: Repeat to build up the lasagna to 3 layers, finishing with a layer of béchamel. Sprinkle with the Parmesan.

    Cheese topped lasagna ready to go in the oven.

    Seven: Bake for 30-35 minutes or until golden.

    Lasagna fresh out of the oven with a golden brown top.

    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.

    Lasagna in a baking dish with a corner removed.

    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.

    A portion of lasagna on a blue plate with salad and doughballs in the background.

    FAQs

    How to make a low carb seafood lasagna

    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.

    How many layers should a lasagna have?

    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.

    Can seafood lasagna be made ahead of time?

    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.

    Do I need to cover lasagna with foil?

    You don't have to do this, however it can prevent the lasagna from drying out.

    Can you freeze seafood lasagna?

    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.

    What to serve with seafood lasagna?

    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.

    heart icon

    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

    • Easy Fish Tacos
    • Creamy Dill Salmon
    • Salmon Burger with Basil Sauce
    • Mediterranean Baked Cod

    If you’ve tried this seafood lasagna recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    A tray of seafood lasagna with a portion cut out.

    Seafood Lasagna

    This lightened version of creamy seafood lasagna features both salmon and prawns. A new take on a classic lasagna dish!
    4.74 from 23 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a fish.
    Fish
    An illustration of two ears of wheat.
    Gluten
    An illustration of a mustard bottle.
    Mustard
    An illustration of a shrimp.
    Shellfish
    Servings: 6 people
    Calories: 519kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 1 tablespoon Olive oil
    • 600 g Fish pie mix
    • 200 g King prawns
    • 300 g Spinach
    • 150 g Lasagna sheets - sliced
    • 4 Shallots - diced
    • 3 Garlic clove - crushed
    • 1 Leek - sliced
    • 100 ml Vegetable stock
    • 75 g plain flour
    • 75 g Butter
    • 750 ml Skimmed milk
    • 60 g Cheddar cheese - grated
    • 60 g Parmesan - grated
    • 5 g Chives - chopped
    • 0.25 teaspoon Ground nutmeg
    • 1 teaspoon Dijon mustard

    Instructions

    • Preheat the oven to 200°C/400°F/Gas 6. In a large pan, heat the oil and then add the shallots, garlic and leek and gently heat for 5 minutes until softened.
      1 tablespoon Olive oil, 4 Shallots, 3 Garlic clove, 1 Leek
    • Add the spinach and gently cook for 2 minutes until wilted.
      300 g Spinach
    • 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.
      600 g Fish pie mix, 100 ml Vegetable stock, 5 g Chives, 200 g King prawns
    • Meanwhile, make the cheese sauce 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.
      75 g plain flour, 75 g Butter, 750 ml Skimmed milk, 0.25 teaspoon Ground nutmeg, 1 teaspoon Dijon mustard, 60 g Cheddar cheese
    • 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.
      150 g 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.
      60 g Parmesan

    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.

    Nutritional Information

    Serving: 1portion | Calories: 519kcal | Carbohydrates: 39g | Protein: 48g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 1596mg | Potassium: 677mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5753IU | Vitamin C: 19mg | Calcium: 469mg | Iron: 4mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Leslie

      January 18, 2021 at 6:20 pm

      5 stars
      This is a wonderful modification of a traditional lasagna recipe! Every variation you made to this is perfect!

      Reply
    2. Irina

      January 18, 2021 at 6:18 pm

      5 stars
      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. :)

      Reply
    3. Chris Collins

      January 18, 2021 at 6:06 pm

      5 stars
      Love this delicious twist on the classic lasagne! Can't wait to make it for the family :)

      Reply
    4. Sara Welch

      January 18, 2021 at 5:50 pm

      5 stars
      Such a great twist to traditional lasagna! Served this for dinner last night and the whole family loved it; delicious!

      Reply
    5. Jere Cassidy

      January 17, 2021 at 8:34 pm

      5 stars
      I love that this recipe has both salmon and prawns, plus all the cheese filling looks rich and delicious.

      Reply
    6. Deanne

      January 17, 2021 at 7:55 pm

      5 stars
      This lasagna looks delicious! Can't wait to add it to our meal plan.

      Reply
    7. Alina

      January 17, 2021 at 7:09 pm

      5 stars
      Perfect comfort dish for dinner during this cold season. Feeling so hungry now, haha!

      Reply
    8. Rachna

      January 17, 2021 at 5:50 pm

      5 stars
      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.

      Reply
    9. Heather Johnson

      January 17, 2021 at 5:22 pm

      5 stars
      I made this last night - delicious! I did add in some veggies - so creamy - delicious!

      Reply
    10. Lisa Lotts

      January 17, 2021 at 4:31 pm

      5 stars
      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?

      Reply
    11. Julie Menghini

      January 17, 2021 at 4:16 pm

      5 stars
      The lasagna with the hearty seafood mixture sounds incredibly flavorful and delicious! Definitely adding this to my recipe box.

      Reply
    12. Jess

      January 17, 2021 at 2:57 pm

      5 stars
      I love that I can still get my lasagna fix but in a healthier version with this recipe.

      Reply
    13. Claudia Lamascolo

      January 17, 2021 at 11:48 am

      5 stars
      Now this is going to be our new favorite lasagna we love everything in this and huge seafood lovers!

      Reply
    14. clip board

      February 02, 2019 at 7:39 am

      5 stars
      Now i want to share a site for the all user and who's interested to use this site then come here and get benefit of this site.

      Reply
    15. Marisol

      February 10, 2012 at 7:10 pm

      5 stars
      OMG, love this recipe. will try to make it on Sunday. keep up the good work.

      Reply
      • HHHAdmin

        February 10, 2012 at 9:38 pm

        Let me know how it goes :)

        Reply

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