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1 tb Olive oil
1 Onion; chopped
1 Clove garlic; crushed
1 14 oz can chopped tomatoes
2 tb Tomato pur‚e
1/4 pt White wine
1/4 pt Fish stock
1 tb Freshly chopped oregano
1 tb Freshly chopped basil
Salt and freshly ground black pepper
1 lb Cod fillet; cut into 2cm (1 inch) pieces
1 7 ounces pack frozen prawns; defrosted and drained
8 Crab sticks; each cut into 4-6 pieces
8 Sheets no pre-cook lasagne verdi
For The Sauce
1 oz Reduced-fat spread; for cooking
1 oz Plain flour
1/2 pt Semi-skimmed milk
4 oz Half-fat matured cheese; grated
Preheat the oven to 190øC/375/øF/Gas Mark 5.
Heat the oil in a saucepan, add the onion and garlic and cook for 3-4 minutes until soft but not browned.
Add the chopped tomatoes, tomato pur‚e, white wine, stock, freshly chopped herbs and seasoning to taste. Slowly bring to the boil, add the cod then cover and simmer for 10 minutes.
Stir in the prawns and crab sticks and remove from the heat.
Melt the reduced-fat spread in a saucepan, stir in the flour and cook for 1 minute.
Remove from the heat and gradually stir in the milk. Return to the heat, bring to the boil and cook for 1-2 minutes, stirring continually. Stir in half the cheese and add seasoning to taste.
Cover the base of a medium-sized ovenproof dish with sheets of lasagne. Place half the fish mixture on top and repeat the layers using the remaining lasagne and fish mixture, finishing with a layer of lasagne. Pour the cheese sauce on top and sprinkle with the remaining grated cheese.
Place in the preheated oven and bake for 30-40 minutes until golden brown.