Swapping out the minced beef filling from a classic lasagne recipe and using salmon and prawns is a wonderful twist on one of our favourite midweek meals.
For more dinner inspiration check out our gallery of our favourite lasagne recipes.
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Yields:
8
Prep Time:
20 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 45 mins
Cal/Serv:
480
Ingredients
2 Tbsp. olive oil
1 onion, finely chopped
2 leeks, finely chopped
2 garlic cloves, crushed
2 celery stalks, finely chopped
3 cm (1 1/4in) piece of fresh root ginger, grated
2 x 400 g cans chopped tomatoes
100 ml (3 1/2fl oz) each dry white wine and hot fish stock
2 Tbsp. freshly chopped flat-leafed parsley
50 g (2oz) butter
40 g (1 1/2oz) plain flour
450 ml (3/4 pint) milk
100 g (3 1/2oz) each mature Cheddar and Parmesan, grated
8 lasagne sheets
1 (2 1/2lb) mixed fresh fish, including salmon and Icelandic cod, chopped into large chunks, and king prawns
Directions
Step 1
Preheat the oven to 200°C (180°C fan) mark 6. Heat the oil in a pan and add the onion, leeks and garlic. Cook for 10-15min until soft and golden. Add the celery and ginger and cook for 5min. Add the tomatoes, wine, stock and parsley. Season well and bring to the boil, then simmer for 10-15min.
Step 2
Meanwhile, make the cheese sauce. Melt the butter in a pan, stir in the flour and cook for 1min. Take the pan off the heat and gradually add the milk, stirring all the time. Return to the hob and bring to the boil, then simmer for 2-3min to make a sauce. Add half the cheeses, season and stir well.
Step 3
To assemble the lasagne, spoon a quarter of the tomato sauce into the bottom of a 3 litre (5¼ pint) rectangular ovenproof dish. Top with two sheets of lasagne, a third of the fish, a little cheese sauce and 1tbsp of each cheese. Repeat until all ingredients are used, finishing with a layer of pasta topped with the remaining cheese sauce and cheeses.
Step 4
Cook for 45min until heated through and golden on top. Serve with a rocket, radicchio and avocado salad.
Step 5
Freeze ahead: Make the recipe in an ovenproof and freezerproof dish up to the end of step three. Freeze for up to one month.
Step 6
To serve: Thaw overnight at room temperature. Complete recipe.
Per Serving:
Calories: 480
Total carbs: 24 g
Total fat: 26 g
Saturated fat: 12 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
