Seafood Lasagne


serves 6
8 sheets wholewheat lasagne
500 g (1 lb) smoked cod
600 ml (1 pint) 2 1/2 cups milk
1 tbsp lemon juice
8 peppercorns
2 bay leaves
a few parsley stalks
60 g (2 oz) 1/2 cup mature (sharp) Cheddar, grated
30 g (1 oz) 1/4 cup Parmesan, grated
salt and pepper
a few whole prawns (shrimp), to garnish (optional)


60 g (2 oz) 1/4 cup butter, plus extra for greasing
1 large onion, sliced
1 green (bell) pepper, cored, deseeded and chopped
1 small courgette (zucchini), sliced
60 g (2 oz) 1/2 cup flour
150 ml (1/4 pint) 2/3 cup white wine
150 ml (1/4 pint) 2/3 cup single (light) cream
125 g (4 oz) shelled prawns (shrimp)
60 g (2 oz) 1/2 cup mature (sharp) Cheddar, grated


1. Cook the lasagne in boiling, salted water until almost tender. Drain and reserve.

2. Place the smoked cod, milk, lemon juice, peppercorns, bay leaves and parsley stalks in a frying pan. Bring to the boil, cover and simmer for 10 minutes.

3. Lift the fish from the pan with a slotted spoon. Remove the skin and any bones. Flake the fish. Strain and reserve the liquor.

4. Make the sauce: melt the butter in a pan and fry the onion, (bell) pepper and courgette (zucchini) for 2 - 3 minutes. Stir in the flour and cook for 1 minute. Gradually add the fish liquor, then stir in the wine, cream and prawns (shrimp). Simmer for 2 minutes. Remove from the heat, add the cheese, and season.

5. Grease a shallow baking dish. Pour in a quarter of the sauce and spread evenly over the base. Cover the sauce with three sheets of lasagne, then with another quarter of the sauce.

6. Arrange the fish on top, then cover with half the remaining sauce. Finish with the remaining lasagne, then the rest of the sauce. Sprinkle the Cheddar and Parmesan over the sauce.

7. Bake in the preheated oven, 190°C/375°F/Gas Mark 5, for 25 minutes, or until the top is golden brown and bubbling. Garnish with a few whole prawns (shrimp), if liked.

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