Baked Seafood Lasagna

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Community Member

“This is my favourite comfort food, delicious and flavourful with every bite! My mom makes this all the time and it’s really recommended for seafood lovers. Eating this transports me to fond memories with my family. Hope you enjoy it as much as I do!”


Medium 👍


125 g scallops
dried scallops
125 g butter
500 ml milk
125 g cheddar cheese (grated)
50 g Parmesan cheese (grated)
250 g instant lasagna sheets
500 g boneless fish fillet
500 g raw prawns (shelled & deveined)
85 g plain flour
125 ml cream
2 tbsp fresh parsley (chopped)
250 ml water (warm)


  • 1 bowl (small)
  • 1 oven
  • 1 baking dish (12 in.)
  • 1 knife
  • 1 cutting board
  • 1 cooking spoon
  • 1 frying pan (large, deep)
  • Step 1/6

    • dried scallops
    • 250 ml water (warm)
    • 1 bowl (small)

    Place the dried scallops in a bowl with warm water and leave for at least 3 hours. Then, tear them into small fine strips.

  • Step 2/6

    • 250 g instant lasagna sheets
    • 1 oven
    • 1 baking dish (12 in.)

    Preheat the oven to 180 C. Line a greased, deep lasagna dish approximately 30 x 30cm with some of the lasagna sheets. Break them to fill in gaps if needed. Set aside.

  • Step 3/6

    • 125 g scallops
    • 500 g boneless fish fillet
    • 500 g raw prawns (shelled & deveined)
    • 1 knife
    • 1 cutting board

    Chop the fish, scallops & prawns into even bite-sized pieces.

  • Step 4/6

    • 125 g butter
    • 500 ml milk
    • 125 g cheddar cheese (grated)
    • 85 g plain flour
    • salt
    • pepper
    • 1 cooking spoon
    • 1 frying pan (large, deep)

    Melt the butter in a large pan. Cook, stirring for a minute. Add flour and cook, stirring for a minute. Gradually blend in milk and water from the scallops, stirring until mixture is smooth. Cook, stirring constantly over medium heat until the sauce boils and thickens. Reduce the heat and simmer for 3 minutes. Remove from heat and stir in cheddar cheese, salt and pepper, to taste. Add seafood and simmer for a minute. Remove from heat.

  • Step 5/6

    Spoon half the seafood mixture over the lasagna sheets. Top with a layer of lasagna sheets. Continue layering, finishing with lasagna sheets.

  • Step 6/6

    • 50 g Parmesan cheese (grated)
    • 125 ml cream
    • 2 tbsp fresh parsley (chopped)

    Pour cream over the top. Sprinkle with combined parmesan and parsley. Bake, uncovered for 30 minutes or until bubbling and golden.

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