Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients (serves 4):
500g mixed fresh or thawed frozen seafood (e.g. salmon, haddock, cod or whiting), cut into chunks
Method: 1-Pre-heat the oven to 190°C / fan oven 170°C / Gas Mark 5.
100g frozen peas
100g cooked peeled prawns, thawed if frozen
500g jar Dolmio red sauce for lasagne
1 tbsp chopped fresh dill or parsley
6 lasagne sheets (weighing about 100g)
470g jar Dolmio white sauce for lasagne
75g mozzarella or mature Cheddar cheese, grated
Chopped fresh dill or parsley, to garnish
Juice of ½ lemon
2-Put the mixed seafood into a large saucepan, add 100ml water and squeeze in some lemon juice. Simmer for 4-5 minutes or until just cooked, then drain off the water. Tip in the Dolmio red sauce for lasagne and add the peas and herbs, stirring gently to mix.
3-Tip half the seafood mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the Dolmio white sauce for lasagne over them. Repeat the layers, then sprinkle the grated cheese evenly over the surface.
4-Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, sprinkled with a little chopped dill or parsley.