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Recipe

Simple seafood lasagne

This is perfect for a quick, elegant meal.

Nov 23, 2015 4:34am
  • 20 mins cooking
  • Serves 2
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Ingredients

Béchamel sauce
  • 40 gram butter
  • 2 tablespoon plain flour
  • 250 millilitre milk
  • 1 bay leaf
  • 1/2 teaspoon salt
  • grind of black pepper
Simple seafood lasagne
  • 1/4 cup thick béchamel sauce
  • water to thin
  • 1 tablespoon crème fraîche or sour cream
  • 2 gurnard or other white fish fillets, cut in bite-size pieces
  • 8 scallops
  • 6 raw prawns, shelled
  • 1/4 cup white wine
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 5 peppercorns
  • 2 fresh lasagne sheets, cooked until tender
  • 2 tablespoon chopped chives, to garnish

Method

Béchamel sauce
  • 1
    Make the béchamel sauce first so that it cools. In a saucepan, melt the butter on low heat. Add the flour and stir to form a paste.
  • 2
    Allow to cook, stirring, for 2 minutes, then slowly add the milk and bay leaf.
  • 3
    Stir or whisk until there are no lumps. Increase the heat slightly and stir until the sauce thickens and the flour has completely cooked – about 7-8 minutes. You shouldn’t be able to detect any flour when you taste it.
Simple seafood lasagne
  • 4
    Warm béchamel sauce and whisk with enough water to make it a pouring consistency. Stir in crème fraîche. Set aside.
  • 5
    Poach seafood gently in white wine, water, salt and peppercorns for 3-4 minutes. Fold through béchamel sauce, reserving 2 tbsp béchamel.
  • 6
    Preheat oven to 200°C. Line an oven-proof lasagne dish with baking paper.
  • 7
    Lay one lasagne sheet in the dish, spoon half the seafood béchamel mixture onto one side and fold over to enclose the filling. Lay the other lasagne sheet next to this and repeat. Top with reserved béchamel sauce.
  • 8
    Bake at the top of the oven for 10 minutes until heated through and browned on top.
  • 9
    Transfer to warmed serving plates and garnish with chopped chives.

Notes

You’ll want to try this deconstructed lasagne! You can use dried pasta sheets, just make sure you cook them in boiling, salted water until tender.

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