Simply take some sheets of fresh lasagne and create this sensational seafood lasagne meal!
Ingredients
- 40g butter
- 1 medium leek, trimmed, halved, washed, thinly sliced
- 2 medium carrots, peeled, finely chopped
- 1 teaspoon fresh lemon thyme leaves
- 2 garlic cloves, crushed
- 1/3 cup plain flour
- 2 cups Massel chicken style liquid stock
- 2 cups milk
- 1 tablespoon dijon mustard
- 1 cup grated tasty cheese
- 500g salmon fillets, cut into 2cm pieces
- 200g ling fish fillets, cut into 2cm pieces
- 12 (400g) green king prawns, peeled, deveined
- 2/3 cup panko breadcrumbs
- 1 tablespoon olive oil
- 6 fresh lasagne sheets
- Green salad, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 22cm x 31cm baking dish.
- Step 2Melt butter in a large frying pan over medium heat. Add leek, carrot, thyme and garlic. Cook, stirring, for 5 minutes or until leek has softened. Add flour. Cook, stirring, for 2 minutes. Gradually add stock and milk, stirring, for 5 to 7 minutes or until mixture thickens slightly. Add mustard and half the cheese. Stir to combine. Remove from heat. Stand for 10 minutes. Stir in salmon, ling and prawns. Season with salt and pepper.
- Step 3Combine breadcrumbs, olive oil and remaining cheese in a bowl. Line the prepared baking dish with 2 lasagne sheets. Top with 1/3 seafood mixture. Top with another 2 lasagne sheets and half remaining seafood mixture. Repeat with remaining lasagne sheets and seafood mixture. Sprinkle with breadcrumb mixture. Bake for 35 to 40 minutes or until pasta is tender and breadcrumbs are golden. Stand for 10 minutes. Serve with salad.
- Low carb
- Lower gi
Nutrition
2723 kj
Energy
28.9g
Fat Total
13.3g
Saturated Fat
5.5g
Fibre
50.1g
Protein
169mg
Cholesterol
1112mg
Sodium
45.2g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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