Seafood Lasagne Recipe
Lasagne and other pasta dishes have a bad reputation, because they are supposedly full of fat. When you don’t have an evening stroll after eating pasta, and instead slide into bed with a game of Binguez (that’s Bingo to you and me!), weight gain might occur.
It is the meat that holds the fat, particularly in lasagne. So why not exchange mince for healthy fish?
1 large finely chopped onion
2 finely chopped cloves garlic
2 tins chopped tomatoes
2 tsp caster sugar
1 tbsp olive oil
1 tsp dried oregano
150g soft cheese (preferably low fat)
Salt and black pepper
650g mixed seafood i.e prawns, haddock etc
1 tbsp cornflour
300ml semi-skimmed milk
10 dried lasagne sheets
Chopped flat-leaf parsley
100g mature cheddar cheese, grated
- Preheat the oven to 170°C/gas mark 3.
- Add olive oil to a medium heat saucepan and fry the chopped onion and garlic for five minutes, or until soft.
- Mix in the tinned tomatoes, oregano and sugar, before leaving to simmer for roughly 2-3 minutes. Then you can combine the cream cheese with it and season.
- Remove from the heat and add the mixed seafood to the saucepan. Mix in well.
- Find a new saucepan and mix cornflour and a small amount of milk to make a paste. Pour in the rest of the milk and place on a medium heat, stirring as it thickens. If it gets lumpy use a whisk.
- Throw in the grated cheddar cheese and stir as it melts into the sauce. Remove from heat when completely thickened.
- Take out a baking dish and make a small layer of the seafood mixture. Cover it with a layer of lasagne sheets and repeat the process over and over until all of the mixture is used.
- There should be a layer of lasagne sheets on top. Pour the ready made cheese sauce over the top. and place in the oven. Bake for 30 minutes.
- 15 minutes in, sprinkle the rest of the cheese and parsley on top. The cheese should be lightly browned once the 30 minutes is up.