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
2Tbsp.
olive oil
1
onion, finely chopped
2
leeks, finely chopped
2
garlic cloves, crushed
2
celery stalks, finely chopped
3
cm (1¼in) piece of fresh root ginger, grated
2 x 400 g cans chopped tomatoes
100ml
(3½fl oz) each dry white wine and hot fish stock
2Tbsp.
freshly chopped flat-leafed parsley
50g
(2oz) butter
40g
(1½oz) plain flour
450ml
(¾ pint) milk
100g
(3½oz) each mature Cheddar and Parmesan, grated
8
lasagne sheets
1
(2½lb) 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
From speedy cheat’s versions to a classic low and slow, these are our best ever comforting lasagne recipes
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
