Quick Seafood Lasagna
|Canned chopped tomatoes||14 Ounce (1 Large Can Or 400 Grams)|
|Dried basil||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Canned tuna||6 1⁄2 Ounce, drained (185 Grams Or 1 Small Can)|
|Canned prawns||6 Ounce, drained (170 Grams Or 1 Small Can)|
|Canned mussels||9 Ounce, drained (250 Grams Or 1 Small Can)|
|Freshly ground black pepper||To Taste|
|Lasagne sheets||8 (No Need To Precook Variety)|
|Frozen chopped spinach||8 Ounce, thawed (225 Grams)|
|Condensed celery soup||10 1⁄2 Ounce (298 Grams Or 1 Small Can)|
|Cheddar cheese||1 Ounce, grated (25 Grams Or 1/4 Cup)|
|Green salad||1 Cup (16 tbs) (For Serving)|
Empty the contents of the can of tomatoes into a pan and add the basil and garlic.
Bring to the boil and boil rapidly for 3 minutes until pulpy.
Stir in the tuna, prawns and mussels.
Season with pepper.
Spoon a little of the seafood mixture in the base of a fairly shallow 1.2 litre/2 pt/5 cup ovenproof dish.
Top with a layer of lasagne sheets, breaking them to fit, then half the remaining seafood mixture, then half the thawed spinach.
Repeat the layers and finish with a layer of lasagne.
Spoon the soup over the top and sprinkle with the cheese.
Bake in a preheated oven at 190Â°C/375Â°F/gas mark 5 for 40 minutes until golden on top and cooked through.