Seafood Lasagna
Healthy and comforting seafood lasagna with prawns, salmon, haddock and cod - For seafood lovers and families looking to add more fish to their diet.
Servings: 6 people
Calories: 519kcal
Ingredients
- 1 tablespoon of Olive oil
- 600 g of Fish pie mix
- 200 g of King prawns
- 300 g of Spinach
- 150 g of Lasagna sheets sliced
- 4 Shallots diced
- 3 Garlic clove crushed
- 1 Leek sliced
- 100 ml of Vegetable stock
- 75 g of Plain flour
- 75 g of Butter
- 750 ml of Skimmed milk
- 60 g of Cheddar cheese grated
- 60 g of Parmesan grated
- 5 g 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.
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.
Nutrition
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
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