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!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
About this Seafood Lasagna Recipe
This 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.
If you are looking for more easy lasgan recipes, then why not try our delicious Chicken Lasagna, low carb Turkey Lasagna or our easy Skillet Lasagna?
Jump to:
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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 - These help flavour the fish.
- Parmesan - To give the lasagna a nice cheesy topping.
Variations
Vegetables - 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.
Fish - You could add scallops to this too, or even some cod and haddock.
How to Make Fish Lasagna
- Step one: In a large pan, heat the oil and then add the shallots, garlic and leek and gently heat for 5 minutes until softened.
- Step two: Add the spinach (a) and gently cook for 2 minutes until wilted (b).
- Step 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.
- Step four: Meanwhile, make the béchamel by melting the butter in a saucepan (a) and add the flour and mix well (b). Then, gradually add the milk a little at a time (c) and whisk quickly so get rid of all lumps. Stir in the nutmeg, Dijon and cheddar (d).
- Step five: Add a little cheese sauce to the bottom of a lasagna dish (a) and top with some of the seafood and spinach mixture (b). Add a layer of lasagna sheets (c). Repeat to build up the lasagna to 3 layers, finishing with a layer of béchamel. Sprinkle with the Parmesan (d).
- Step six: Bake for 30-35 minutes or until golden.
Serving Suggestions
This is a really filling meal, but if you want to serve 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.
Why not try our Cheesy Garlic Bread or Air Fryer Garlic Bread and a Little Gem Salad or Rocket Salad.
Any kind of green vegetable like tenderstem broccoli and green beans would be a nice addition too.
Dannii's Top 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 into 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.
Frequently Asked Questions
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.
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 into 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.
More Seafood Recipes
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
Seafood Lasagna
Ingredients
- 1 tablespoon of Olive oil
- 600 g (1.33 lb) of Fish pie mix
- 200 g (7 oz) of King prawns
- 300 g (10 cups) of Spinach
- 150 g (5 cups) of Lasagna sheets - sliced
- 4 Shallots - diced
- 3 (4) Garlic clove - crushed
- 1 Leek - sliced
- 100 ml of Vegetable stock
- 75 g (0.66 cups) of Plain flour
- 75 g (0.33 cups) of Butter
- 750 ml (3 cups) of Skimmed milk
- 60 g (2 oz) of Cheddar cheese - grated
- 60 g (2.12 oz) of Parmesan - grated
- 5 g (1.5 tablespoon) of Chives - chopped
- 0.25 teaspoon of Ground nutmeg
- 1 teaspoon of Dijon mustard
Instructions
- Preheat the oven to 200°C/180°C(fan)/400°F/Gas 6.
- In a large pan, heat 1 tbsp of Olive oil and then add 4 Shallots, 3 Garlic clove and 1 Leek and gently heat for 5 minutes until softened.
- Add 300 g of Spinach and gently cook for 2 minutes until wilted.
- Add 600 g of Fish pie mix 200 g of King prawns and 100 ml of Vegetable 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 5 g of Chives.
- Meanwhile, make the cheese sauce by melting 75 g of Butter in a saucepan and add 75 g of Plain flour and mix well. Then, gradually add 750 ml of Skimmed milk a little as a time and whisk quickly so get rid of all lumps. Stir in 0.25 tsp of Ground nutmeg, 1 tsp of Dijon mustard and 60 g of 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 the 150 g of Lasagna sheets.
- Repeat to build up the lasagna to 3 layers, finishing with a layer of béchamel. Sprinkle with 60 g of Parmesan and bake for 30-35 minutes or until golden.
Recipe 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.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The 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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Leslie says
This is a wonderful modification of a traditional lasagna recipe! Every variation you made to this is perfect!
Irina says
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 says
Love this delicious twist on the classic lasagne! Can't wait to make it for the family :)
Sara Welch says
Such a great twist to traditional lasagna! Served this for dinner last night and the whole family loved it; delicious!
Jere Cassidy says
I love that this recipe has both salmon and prawns, plus all the cheese filling looks rich and delicious.
Deanne says
This lasagna looks delicious! Can't wait to add it to our meal plan.
Alina says
Perfect comfort dish for dinner during this cold season. Feeling so hungry now, haha!
Rachna says
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 says
I made this last night - delicious! I did add in some veggies - so creamy - delicious!
Lisa Lotts says
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?
Jess says
I love that I can still get my lasagna fix but in a healthier version with this recipe.
Claudia Lamascolo says
Now this is going to be our new favorite lasagna we love everything in this and huge seafood lovers!
clip board says
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.
Marisol says
OMG, love this recipe. will try to make it on Sunday. keep up the good work.
HHHAdmin says
Let me know how it goes :)