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Seafood Lasagne

Italian.Chef's picture
  Olive oil 2 Tablespoon
  Leek 1 , white part only, finely chopped
  Chopped canned tomatoes 14 Ounce (440 Gram)
  Tomato puree 2 Tablespoon
  Uncooked prawns 1 Pound, shelled and deveined, cut into small pieces (500 Gram)
  Boneless fish fillets 8 Ounce, cut in small
  Spinach lasagna sheets 15
  Mozzarella cheese 4 Ounce, thinly sliced (125 Gram)

1. Preheat oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan, add the leek and cook until tender. Stir in the tomatoes and tomato puree. Cook until mixture boils then simmer uncovered until sauce is slightly thickened. Stir in the prawn and fish pieces, cover and cook over low heat for about 5 minutes.
2. Cook the lasagne in a saucepan of boiling water until al dente. Place lasagne in a large bowl of cool water until ready to use.
3. Spoon one third of the sauce into the bottom of a 5cm/2in-deep casserole dish. Dram lasagne sheets and arrange a single layer over the seafood sauce. Spoon another third of the sauce over the lasagne, and top with another layer of lasagne.
4. Spread the remaining third of sauce over lasagne and top with mozzarella cheese. Bake in oven for 40 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 819 Calories from Fat 368

% Daily Value*

Total Fat 42 g63.9%

Saturated Fat 19.3 g96.6%

Trans Fat 0 g

Cholesterol 331.2 mg110.4%

Sodium 1596.4 mg66.5%

Total Carbohydrates 52 g17.3%

Dietary Fiber 8.5 g34.1%

Sugars 10.9 g

Protein 64 g128.8%

Vitamin A 147.2% Vitamin C 110.9%

Calcium 80.4% Iron 42.5%

*Based on a 2000 Calorie diet

Seafood Lasagne Recipe