Baked Seafood Lasagna
bowl (small), oven, baking dish (12 in.), knife, cutting board, frying pan (large, deep), cooking spoon
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- 1⅓ dried scallops
- 83⅓ ml water (warm)
- 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.
- 83⅓ g lasagna noodles
- 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.
- 166⅔ g fish
- 41⅔ g scallops
- 166⅔ g shrimp (peeled and deveined)
- cutting board
Chop the fish, scallops & prawns into even bite-sized pieces.
- 41⅔ g butter
- 166⅔ ml milk
- 41⅔ g cheddar cheese (grated)
- 28⅓ g flour
- frying pan (large, deep)
- cooking spoon
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.
Spoon half the seafood mixture over the lasagna sheets. Top with a layer of lasagna sheets. Continue layering, finishing with lasagna sheets.
- 16⅔ g Parmesan cheese (grated)
- 41⅔ ml cream
- ⅔ tbsp parsley
Pour cream over the top. Sprinkle with combined parmesan and parsley. Bake, uncovered for 30 minutes or until bubbling and golden.
Enjoy your meal!