250g lasagne sheets – I like to use fresh or Instant Lasagne Sheets – no pre cooking required, this saves on time
2 Tbsp butter
1 Tbsp olive oil
2 cloves garlic, crushed
1 medium onion, finely chopped
2 cups snapper or kingfish fillets cut into bite size pieces
1/5 cups raw prawns, peeled and deveined
1 cup scallops, cleaned and halved
3 cups tomato pasta sauce
1 tsp brown sugar
3 tsp tomato paste
2 Tbsp fresh Italian flat leaf parsley, chopped
¼ cup Parmesan cheese grated
½ cup cheddar cheese, grated.
1/2 cup plain flour
4 cups milk, slightly warmed
1 ½ cup cheddar cheese, grated
½ cup Parmesan cheese, grated
- Preheat oven to 190°C. Lightly oil a lasagna dish and line the base with lasagna sheets.
- In a large frying pan heat oil and butter. Add the onion and cook until softened, add the garlic and cook for 30 seconds. Add the prawns and diced fish and cook for 1 minute, then add the scallops and cook for a further 1-minute. Add the tomato pasta sauce, sugar and tomato paste and simmer for 3 minutes. Stir through parsley and season with salt and fresh ground pepper.
- To make the cheese sauce, in a medium pot melt the butter. Add the flour and cook for 1 minute. Gradually add the milk and stir constantly until the sauce boils and thickens. Reduce the heat and stir in the cheeses. Season with salt and fresh ground pepper.
- Spoon 1/3 of the seafood mixture over the lasagna sheets, top with 1/3 of the cheese sauce. Arrange another layer of lasagna sheets on top. Repeat the process making 3 layers finishing with the cheese sauce. Sprinkle with the combine cheeses and bake for 30 minutes or until golden. ENJOY!
If you can resist the temptation to just dive in and devour this lasagne, let it sit for 10 minutes before cutting into it.Share on Facebook »