This seafood lasagne is the perfect comfort food all year round!
Chunks of salmon, white fillets, prawns and mussels in a creamy sauce with veggies, layered with sheets of lasagne and topped with a white sauce before being baked in the oven until tender, make this fish lasagne so good.
Easy to make, with little cooking and still made from scratch, this will definitely be a family favourite.
Best of all I've used frozen fish, which is more economical and easier to use.
Why you will love this
Seafood Lasagne or lasagne aux fruits de mer is one of my favourite dishes, especially when we are trying to incorporate more fish in our diet.
However, there is no getting away from the fact that fresh fish is expensive and really needs to be eaten on the day you buy it. It's not good for busy evenings after work either.
This is where this fish lasagne really makes a meal!
- use whatever frozen fish you have - bag of fish pie mix, frozen prawns, any fish portions, squid rings
- leave it to defrost in the fridge in the morning so it's ready to cook in the evening
- this dish is not overly 'fishy' and is less conspicuous in a sauce so it's perfect for finicky eaters
- no need to use fresh vegestables either -just use an assortment of frozen ones if you prefer
What are the ingredients?
For this lasagne dish I used the small individual salmon and cod fillets that I bought frozen. I also used half a bag of mixed seafood which included prawns, scallops, mussels and squid.
How to make Seafood Lasagne
Chop the raw fish into large chunks.
Add it to a pan with the milk and bayleaves.
Bring the milk to the boil and then turn off the heat. By briefly cooking the fish in the hot milk it will set, but not break up. Remove it carefully from the pan with a slotted spoon and set aside.
In the meantime prepare the vegetables.
I used leeks, spring onion and peppers from the garden but mushrooms, fennel or courgettes would work well too.
Chop them quite small, heat the tablespoon of butter in pan and then fry for a few minutes until soft.
Add the butter and plain flour to the milk and start whisking over a medium heat. This is a basic white sauce using the whisking method.
After a few minutes the sauce will thicken and contine to whisk for a further minute.
Pour half of the mixture onto the vegetables and add the creme fraiche and red pesto.
Carefully add the cooked fish and defrosted shellfish to the vegetable sauce and then start layering the pan.
I find it is easier to spread a little of the sauce over the bottom and then add three pieces of lasagne. Cover with the fish and vegetable sauce and repeat twice more.
Finish with the white sauce seasoned with salt and pepper and remove the bayleaves.
I like to add a little grated nutmeg to the sauce too.
Place in the oven at 160FAN/180C/350F/Gas4 for about 40 minutes , (or according to your lasagne packet).
Let it rest for about 10 minutes and then serve with grated parmesan.
If you don't eat fish then this recipe is a great base for using leftover cooked chicken - no need to poach the meat just shred it and make the sauce.
Use whatever vegetables you like. If you are using frozen ones let then defrost or they will make the sauce watery.
Try fresh mushrooms, green beans, broccoli, courgettes or even asparagus. If you keep the pieces small there is no need to pre cook them.
You can prepare the fish lasagne in advance and cook the same day if you have used frozen ingredients.
If all the ingredients are fresh then you can freeze a whole prepared lasagne or leave in the fridge until the following day to cook.
I don't recommend reheating this dish.
- make sure that any defrosted fish is well drained on kitchen paper or it will water down the sauce
- use the fish that you already have in the freezer to get rid of those annoying leftover bags or use just one type of fish that your family loves
- some lasagne noodles have a faster cooking time of about 30 minutes which makes dinner ready a little quicker
Delicate fish and vegetables in a creamy sauce, layered with lasagne noodles and slathered in a bechamel sauce then baked to perfection!
Don't forget the Parmesan...
Other fish recipes to try
- Salmon and Asparagus Puff Pastry Parcels
- Smoked Haddock Kedgeree with Samphire
- Prawn and Squid Noodles
- Monkfish with Chorizo and Rosemary
- Crispy Miso Cod
- Roast Cod with Basil Mousseline
- 4 fish fillets defrosted if frozen
- 200 g cooked shellfish defrosted
- 2 tablespoon red pesto
- 2 tablespoon creme fraiche
- 1.1 litres milk
- 60 g butter
- 60 g flour
- 250 g lasagne
- 2 bayleaves
- 1 tablespoon butter
- 1 chopped red pepper
- 4 spring onions sliced
- 1 leek quartered and sliced
- Cut the raw fish into chunks and place in a pan with the milk.
- Bring to the boil and then remove from heat..
- Prepare the vegetable and gently fry until softened.
- Remove the fish with slotted spoon.
- Add flour and butter to milk and whisk over gentle heat until thickened.
- Place half the mixture with the vegetables and add the cooked fish, defrosted shellfish, creme fraiche and pesto.
- Layer the mixture with the lasagne.
- Top with the remaining white sauce and grated nutmeg if liked.
- Cook for about 30-40 minutes Gas 5 or 180.
- Serve with grated parmesan.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
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