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–+ servings

Seafood Lasagne

  • Prep Time
    25 MINS
  • Cook Time
    40 MINS
  • KCals 444
  • Carbs 44G
4 Servings

Ingredients

  • 6 no pre-cook wholewheat dried lasagne sheets

For the tomato and seafood sauce

  • 280 g skinless, boneless cod fillet, cut into large chunks
  • 240 g frozen raw prawns, defrosted and drained
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 1 large courgette, diced
  • 500 g passata
  • 1 tbsp tomato puree

For the cheese sauce

  • 500 g fat-free natural yoghurt
  • 2 medium eggs, beaten with a fork
  • 20 g Parmesan cheese, finely grated

To sprinkle on top

  • 30 g reduced-fat Cheddar cheese
  • salt and black pepper, to taste
  • low-calorie cooking spray

Instructions

  1. Preheat the oven to 180°C.

  2. Spray a large frying pan with low-calorie spray and place over a medium heat.

  3. Add the onion and cook for 10 minutes, until softening and lightly golden.

  4. Add the garlic and courgette and cook for a further 7-8 minutes, stirring occasionally.

  5. Lower the heat, add the passata and tomato puree and stir in.

  6. Add the cod and prawns and simmer gently, uncovered, for 10 minutes. Stir gently occasionally, taking care not to break up the fish. After about 10 minutes, the fish should be just flaking and the prawns should be pink and just cooked through. Remove from the heat and set aside while you make the cheese sauce.

  7. Place the yoghurt, eggs, Parmesan cheese, salt and black pepper, to taste; in a medium bowl and mix until completely combined.

  8. Place half of the tomato and seafood sauce in the bottom of an 18 x 27cm ovenproof dish and spread out.

  9. Place 3 lasagne sheets over the tomato and seafood layer, trimming to fit if needed.

  10. Pour over half of the cheese sauce and spread out.

  11. Cover with the remaining tomato and seafood sauce and spread out.

  12. Place the remaining 3 lasagne sheets on top, trimming to fit if needed.

  13. Pour the remaining cheese sauce over and spread out to cover the lasagne sheets. Sprinkle Cheddar cheese over the top.

  14. Place on a baking tray in the preheated oven for 35-40 minutes, until golden brown and until the lasagne is tender when a sharp knife is inserted.

  15. Serve with a mixed salad or an accompaniment of your choice.

Enjoy!

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