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Happy Lasagne Day… try our delicious seafood lasagne recipe



It’s that time of the year again! That’s right; it’s NATIONAL LASAGNE DAY! Everybody’s favourite layered-pasta-dish themed day!

Most people make a pretty good lasagne and everyone has their individual method, in the office for example, beauty guru Sarah puts a layer of cottage cheese before each lasagne sheet and a sprinkle of coriander to finish, Jenny on the other hand is a mozzarella and chilli girl (SPICY!), and I, well I’ve never made a lasagne but my Gran cooks a mean one and I can recommend beetroot as a fantastic accompaniment.

For something different why not try our delicious seafood lasagne recipe below and for best results get yourself a high quality dish from our large range of oven to tableware open dishes, we stock a wide range of brands including the much loved  Le Creuset collection.

Happy cooking!

Serves 6
Using a mixture of seafood this recipe allows you to make changes to the fish to suit family tastes, or to what is available.

12 dried lasagne pasta sheets


225g (8 ounces) cod or other firm white fish
350g (12 ounces) smoked haddock
175g (6 ounces) cooked tiger prawns, cut into halves
1 litre (4 cups) semi skimmed milk
2 bay leaves
75g (3 ounces) butter or margarine
75g (3 ounces) plain flour
2 level teaspoons dried marjoram
2 level teaspoons dried parsley
2 ½ tablespoons tomato purée
225g (2 cups) coarsely grated cheddar cheese
Salt and freshly ground black pepper

Oven: 180˚c / 350˚f / gas 4, pre-heated
Fan oven: 170˚c

1.    Cook the lasagne as directed on the packet until it is “al dente” Drain and rinse well with cold water.
2.    Put the fish in a large covered frying pan on the stove top with 125ml (1 cup) of the milk and the bay leaves. Cook gently for 5 – 8 minutes until it is tender, When it has cooled a little pour off and retain the milk. Remove any skin and bones from the fish and break the flesh into flakes.
3.    For the sauce melt the butter in a large saucepan over a low to medium heat. Stir in the flour and over the same heat cook, stirring until the “roux” is pale golden in colour. Remove the pan from the heat and gradually whisk in the milk including the reserved milk.
4.    Return the pan to a medium heat and whisking continuously bring to a simmer. Add the herbs, tomato purée and all but 2 tablespoons of the cheese. Simmer for 2 minutes, seasoning with some salt and pepper.
5.    Spread 6 tablespoons of the sauce over the base of the lightly oiled dish. Add one third of the lasagne sheets in an overlapping layer. Add half the flaked fish with half the prawns, season lightly.
6.    Spoon over 6 more tablespoons of sauce then repeat the above layers once more. Cover with the last layer of lasagne and the remaining sauce spreading it evenly. Scatter the reserved cheese over the top.
7.    Bake in the oven for 25 – 30 minutes, until the top is golden brown and the sauce bubbling.
Serve straight from the dish with a green salad and crusty breads.

We’ve had some requests for a vegetarian lasagne recipe and as you all know we’re always happy to oblige! It’s posted below. Good luck! If you try it out please let us know how it goes and as always feel free to send us some photos!


Vegetable filling:

2 tablespoons olive oil
1 red onion, peeled and chopped
2 cloves garlic, crushed
2 medium red peppers, de-seeded and cut into 1cm pieces
500g courgettes, topped and tailed and cut to 1cm dice
1 x 300g aubergine, topped and tailed, cut into 1cm dice
800g can plum tomatoes, chopped with their juice
2 tablespoons chopped fresh basil
Little salt
Freshly ground black pepper

Cheese sauce:

40g butter or margarine
40g plain flour
500ml milk
175g mature Cheddar cheese, grated
2 good pinches of nutmeg


10 – 12 sheets of fresh lasagne pasta, (prepare as per packet instructions).
25g freshly grated Parmesan cheese.

Oven: 180ºc/350ºf/Gas Mark 4. Fan oven 170ºc

1    Filling: Heat the oil in a large casserole or saucepan.  Add the onion, garlic and red peppers.  Fry gently for 4 – 5 minutes until they are beginning to soften.

2    Add the courgettes and aubergine, continue frying and stirring for 5 minutes.  Add the tomatoes with their juice, the basil and seasonings.  Cover and cook gently for 30 – 40 minutes until all the vegetables are tender.  When cooked, remove the lid and simmer uncovered for 5 – 10 minutes to thicken the consistency.  Cool.

3    Sauce: Melt the butter in a saucepan, add the flour and cook the ‘roux’ for
2 – 3 minutes, stirring.  Remove from the heat and gradually stir in the milk.

4    Bring to the boil, stirring constantly then lower the heat and simmer for 2 minutes, stir in the cheese and seasonings to taste.

5    To make up: Put 3 tablespoons of sauce in the buttered dish.  Cover the base with three sheets of pasta. Add one third of the vegetable filling and 3 tablespoons of sauce.

6    Repeat these layers of pasta, vegetables and sauce twice more and finish with a layer of pasta on the top.

7    Cover with the remaining sauce and sprinkle liberally with the Parmesan cheese.

8    Bake in the centre of the oven for 30 – 40 minutes.  The top should be golden brown.

Serve from the dish with a mixed leaf green salad and warm ciabatta bread.

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