4.8 from 66 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 people
Calories: 519 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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/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.
Cup of Yum
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 Information
Serving
1portion
Calories
519kcal
(26%)
Carbohydrates
39g
(13%)
Protein
48g
(96%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Cholesterol
131mg
(44%)
Sodium
1596mg
(67%)
Potassium
677mg
(19%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
5753IU
(115%)
Vitamin C
19mg
(21%)
Calcium
469mg
(47%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 519
% Daily Value*
| Serving | 1portion | |
| Calories | 519kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 48g | 96% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 131mg | 44% |
| Sodium | 1596mg | 67% |
| Potassium | 677mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 5753IU | 115% |
| Vitamin C | 19mg | 21% |
| Calcium | 469mg | 47% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.