Seafood Lasagne

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Servings: 6 Difficulty: Advanced
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Creamy white sauce layers with flaky fish, prawns, and sweetcorn baked to golden perfection
Seafood Lasagne recipe image
Seafood Lasagne recipe image
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Seafood Lasagne

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1900.5

Description

This luxurious seafood lasagne is a comforting twist on the classic Italian dish, featuring tender smoked haddock and cod poached in milk. The white sauce is enriched with sharp cheddar and a hint of cayenne, creating a velvety base that holds together flaked fish, juicy prawns, sweetcorn, and hard-boiled eggs. Layered with green lasagne sheets and baked until bubbly and golden, it offers a satisfying, hearty meal perfect for family dinners or entertaining. The combination of creamy sauce and delicate seafood textures makes this a standout main course that feels both indulgent and homey.

Ingredients

Directions

  1. Preheat oven to 180C/350F/Gas Mark 4.
  2. Place haddock and cod fillets in a pan. Pour over 20 fl oz of the milk and add the bay leaf.
  3. Slowly bring the liquid to the boil, then simmer for 3 to 5 minutes until the fish is cooked.
  4. Remove fish from the milk and set aside to cool slightly.
  5. Strain the milk into a measuring jug. Add the remaining 10 fl oz of milk to make up to 30 fl oz total. Discard the bay leaf.
  6. In a separate pan, melt the butter or margarine over medium heat.
  7. Remove the pan from the heat and stir in the flour until well combined.
  8. Gradually blend in the strained milk mixture, whisking constantly to avoid lumps.
  9. Return the pan to medium heat, stirring constantly until the sauce thickens and comes to a boil.
  10. Remove from heat. Stir in half of the grated cheese, half of the chopped parsley, and a pinch of cayenne pepper. Season with salt and pepper to taste.
  11. Skin and flake the cooked fish into a large bowl.
  12. Add the prawns, chopped hard-boiled eggs, and sweetcorn (including the liquid from the can) to the fish.
  13. Stir two-thirds of the white sauce into the seafood mixture. Reserve the remaining sauce.
  14. Bake in the preheated oven for 1 hour, or until the top is golden brown and the sauce is bubbling.
  15. Let stand for 5 minutes before serving with a fresh green salad.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1900.5kcal
% Daily Value *
Total Fat 112.9g174%
Saturated Fat 53.9g270%
Cholesterol 244.5mg82%
Sodium 2114.0mg89%
Total Carbohydrate 115.9g39%
Dietary Fiber 8.5g34%
Sugars 38.6g
Protein 108.7g218%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you cannot find Lasagne Verde, standard dried or fresh lasagne sheets work perfectly.

Ensure the fish is fully cooked but not overcooked when poaching in milk, as it will continue to cook slightly when handled.

For a richer sauce, you can add a splash of cream or a teaspoon of Dijon mustard.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven covered with foil to prevent drying out.

Make sure the sweetcorn is drained if you prefer a less watery sauce, though keeping the liquid adds flavor.

Keywords: seafood, lasagne, fish, haddock, cod, prawns, white sauce, cheddar, creamy, baked, main course, comfort food, family dinner, lasagna, fish pie, cheese sauce, easy seafood, oven baked, British cuisine
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