Salmon and Prawn Lasagne


serves 4
2 tsp (10 ml) corn oil
450 ml (3/4 pint) semi-skimmed milk
1 small onion, skinned and studded with 4 cloves
2 blades mace
4 black peppercorns
7.5 cm (3 inch) piece carrot, scrubbed
7.5 cm (3 inch) piece celery
1 bay leaf
150 g (5 oz) wholemeal lasagne
2 oz (50 g) polyunsaturated margarine
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
3 tbls (25 g) 1 oz plain flour (All purpose)
1 tbsp (15 ml) chopped fresh dill or 2 tsp (10 ml) dried
220 g (7 1/2 oz) can red or pink salmon, drained and roughly flaked
4 oz (100 g) white crab meat, flaked
4 oz (100 g) peeled cooked prawns
2 tbsp (30 ml) grated Parmesan cheese
unpeeled prawns and dill, to garnish


1. Grease a 1.7 litre (3 pint) square or rectangular ovenproof dish with 5 ml (1 tsp) of the oil.

2. Put the milk into a saucepan with the onion, mace, peppercorns, carrot, celery and bay leaf.

3. Bring to simmering, then remove from the heat, cover and set aside while cooking pasta.

4. Add the remaining oil to a large saucepan of boiling water.

5. Add the lasagne strips and cook for 8-10 minutes or until just tender. Drain.

6. Strain the milk. Melt the margarine in a saucepan, stir in the flours and cook for 2 minutes.

7. Remove from the heat and gradually stir in the milk. Return the pan to the heat, bring to the boil, stirring constantly, and cook until the sauce is thick and smooth.

8. Remove from the heat and mix in the dill, salmon, crab meat and prawns.

9. Put one-third of the fish sauce in the base of the greased dish and cover with half the lasagne.

10. Top with a further third of the sauce, cover with the remaining lasagne, then finish with sauce.

11. Sprinkle with the Parmesan cheese.

12. Cook at 180°C (350°F) mark 4 for 35 - 40 minutes or until golden brown.

13. Serve hot, garnished with prawns and dill.

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