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!
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.
Seafood lasagna ingredients and substitutions
- 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.
A full ingredients list with measurements is in the recipe card below.
How to make fish lasagna - Step by 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.
Two: Add the spinach (a) and gently cook for 2 minutes until wilted (b).
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 (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).
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).
Six: Bake for 30-35 minutes or until golden.
What to serve with seafood lasagna
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.
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.
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 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.
More seafood recipes
- 1 tablespoon Olive oil
- 600 g (1.33 lb) Fish pie mix
- 200 g (7 oz) King prawns
- 300 g (10 cups) Spinach
- 150 g (5 cups) Lasagna sheets - sliced
- 4 Shallots - diced
- 3 (4) Garlic clove - crushed
- 1 Leek - sliced
- 100 ml Vegetable stock
- 75 g (0.66 cups) Plain flour
- 75 g (0.33 cups) Butter
- 750 ml (3 cups) Skimmed milk
- 60 g (2 oz) Cheddar cheese - grated
- 60 g (2.12 oz) Parmesan - grated
- 5 g (1.5 tablespoon) Chives - chopped
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Dijon mustard
- Preheat the oven to 200°C/180°C(fan)/400°F/Gas 6.
- In a large pan, heat 1 tablespoon Olive oil and then add 4 Shallots, 3 Garlic clove and 1 Leek and gently heat for 5 minutes until softened.
- Add 300 g Spinach and gently cook for 2 minutes until wilted.
- Add 600 g Fish pie mix 200 g King prawns and 100 ml 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 Chives.
- Meanwhile, make the cheese sauce by melting 75 g Butter in a saucepan and add 75 g Plain flour and mix well. Then, gradually add 750 ml Skimmed milk a little as a time and whisk quickly so get rid of all lumps. Stir in 0.25 teaspoon Ground nutmeg, 1 teaspoon Dijon mustard and 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 the 150 g Lasagna sheets.
- Repeat to build up the lasagna to 3 layers, finishing with a layer of béchamel. Sprinkle with 60 g Parmesan and bake for 30-35 minutes or until golden.
- 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.
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.