Seafood Lasagne

Preparation Time:  30 mins

Cooking Time:  35 – 40 minutes


  • 6 “Eat Pasta” Lasagne sheets
  • 500g salmon, cut in 2cm cubes
  • 200g ling, cut in 2cm cubes
  • 10 raw large prawns, peeled and sliced in half lengthways
  • ½ cup seasoned Peninsula Fresh Seafood panko crumbs
  • ½ cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 2 cups milk
  • 1 tablespoon mustard
  • ½ cup grated parmesan
  • 1 tbsp dijon mustard
  • 1 tsp fresh lemon thyme leaves
  • 2 garlic cloves, crushed
  • 1 onion peeled and chopped
  • 2 cups chicken or vegetable stock
  • 2 medium carrots, thinly sliced
  • 1 tablespoon olive oil
  • 1/3 cup plain flour
  • large handful parsley, chopped


Preheat oven to 200°c. and butter a lasagne dish.

Heat oil in a large frying pan over medium heat and add sliced leek and carrot, thyme and garlic. Cook, stirring, for 5 minutes or until leek has softened. Add flour and stir to soak up any oil. When most of the flour has been absorbed, add the stock and milk and. Heat gently, stirring to avoid lumps and bring almost to the boil and simmer until the mixture thickens a little. Add the mustard, half the cheese and half the parsley and stir well to combine. Remove from heat and cool a little then fold in the seafood. Season with salt and pepper to taste. Stand for 10 minutes. Stir in salmon, ling and prawns. Season with salt and pepper.

In a small bowl, combine breadcrumbs, olive oil, remaining cheese and parsley in a bowl and set aside. Spoon a small amount of sauce (without seafood pieces) onto the bottom of the lasagne dish then line with 2 lasagne sheets. Top with 1/3 seafood mixture taking care to spread the mixture evenly to the edges. Top with  another 2 lasagne sheets and another 1/3 of seafood mixture then finally, the remaining two lasagne sheets. Drizzle over  1/3 cup hot water then just before baking, sprinkle with breadcrumb mix.

Bake for 35 to 40 minutes or until pasta is tender and breadcrumbs are golden.

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