Name: Simple seafood lasagne
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: Béchamel sauce; 40 gram butter; 2 tablespoon plain flour; 250 millilitre milk; 1 bay leaf; 1/2 teaspoon salt; grind of black pepper; 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

Ingredients

Béchamel sauce

40 gram butter

2 tablespoon plain flour

250 millilitre milk

1 bay leaf

1/2 teaspoon salt

grind of black pepper

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.

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.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Béchamel sauce

Simple seafood lasagne

Related stories

Subscribe and save up to 38%