Seafood Lasagne Recipes

I love seafood lasagne. I love Italian sauces with pasta, but I'm not a lover of minced (ground) beef so I prefer a seafood mix.

The mixture can be to your taste or availability - canned tuna, crab or shrimp - fresh white fish, tuna, prawns - frozen mussels, lobster, shrimp, crabmeat - your choice.

I have made a very tasty seafood lasagne/lasagna purely out of canned tuna and a handful of defrosted prawns (shrimp).

In the UK, we have italian stock cubes available - I sometimes use one of those instead of the basil - it is really tasty and not much of a cheat.

Also, if I feel like it, I would use a jar of italian tomato sauce - such as Dol Mio or Ragu as my tomato base. I would then purely add the seafood mix to this and make up the seafood lasagne in the normal way.

Seafood Lasagne

1 tbspn olive oil
1 finely chopped onion
1 clove peeled and crushed garlic
1 can chopped plum tomatoes
1 handful fresh chopped basil
12 oz (300g) of mixed seafood (as above)
Sheets of dried lasagne/lasagna

Sauce
15 fl oz (425 ml) milk
1 tbspn cornflour or thickener of your choice
small amount of milk to mix cornflour
1 tspn English Mustard powder
salt
pepper
8 oz (225g) grated hard full flavour cheese

To finish
grated fresh parmesan

Set your oven to Gas Mark 4, 350F or 180C.

Heat the oil in a pan, add the onion and garlic. Fry gently until softened.

Add the tomatoes and bring to the boil.

Add the seafood and basil. Simmer two or three minutes.

Make the sauce by bringing the milk to the boil.

Put the cornflour and mustard in a small mug or bowl and combine. Mix to a smooth paste with milk.

Take your pan off the heat and add your cornflour mixture, stirring all the time. Failure to do this, will result in a lumpy sauce :-(

Return the sauce to the heat and stir until thickened.

Bring the pan off the heat and add the grated cheese - stir to combine the cheese in with the white sauce.

Assemble the lasagne/lasagna in a shallow dish.

Start with a layer of cheese sauce and then seafood sauce. Add a layer of lasagne/lasagna sheets - break them up if necessary.

Then a layer of seafood sauce, then lasagne/lasagna sheets. Continue unil you have run out of sauce, making your last layer lasagne/lasagna sheets.

Pour your cheese sauce on top, making sure it covers the whole dish.

Sprinkle parmesan on top and bake in the oven for about 40 minutes.

Serve your hot seafood lasagne with salad, crusty bread, garlic bread or pizza bread (with or without garlic butter)

The seafood sauce recipe can be used with any pasta as an alternative to bolgnese.

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