Salmon and Prawn Lasagne


Salmon and Prawn Lasagne

Prep Time ~ 15 mins Cooking Time ~ 75 mins
Approx Cost ~£? Difficulty ~Easy
Freeze ~? Serves ~8

Tip ~Freeze ahead; make the recipe in an ovenproof and freezerproof dish up to the stage of cooking the lasagne. Freeze for up to 1 month.


2 tablespoons olive oil

1 onion, finely chopped

2 leeks, finely chopped

2 garlic cloves, crushed

2 celery stalks, finely chopped

3cm / 1 ¼ inch piece fresh root ginger, grated

2 x 400g cans chopped tomatoes

100ml / 3 ½ floz each dry white wine and fish stock

2 tablespoons freshly chopped flat leafed parsley

50g / 2oz butter

40g / 1 ½ oz plain flour

450ml / ¾ pint milk

100g / 3 ½ oz each mature Cheddar and Parmesan grated

8 lasagne sheets

1.1kg / 2 ½ lb mixed fresh fish, including salmon and cod, chopped into large chunks and king prawns


  • Preheat the oven to 200C, Gas mark 6.
  • Heat the oil in a pan and add the onion, leeks and garlic. Cook for 10 - 15 minutes until soft and golden.
  • Add the celery and ginger and cook for 5 minutes. Add the tomatoes, wine, stock and parsley. Season well and bring to the boil, then simmer for 10 - 15 minutes.
  • Meanwhile make the cheese sauce. Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat, and gradually add the milk, stirring all the time.
  • Return to the hob and bring to the boil, then simmer for 2 - 3 minutes until thickened. Add half the cheeses, season and stir well.
  • To assemble the lasagne, spoon a quarter of the tomato sauce into the bottom of a 3 litre / 5 ¼ pint rectangular ovenproof dish.
  • Top with two sheets of lasagne, a third of the fish, a little cheese sauce and 1 tablespoon of each cheese.
  • Repeat until all ingredients are used, finishing with a layer of pasta topped with the remaining cheese sauce and cheeses.
  • Cook for 45 minutes until heated through and golden on top.
  • Serve with a fresh green salad.