Seafood lasagna recipe

Ingredients (nutrition)

• 2 oz butter
• 2 oz plain flour
• 1 teaspoon mustard powder
• 1 pt fresh milk
• 2 1/2 tablespoons olive oil
• 3 chopped garlic cloves
• 1 chopped onion
• 1 tablespoon thyme leaves
• 1 lb sliced mushrooms
• 5 fl oz white wine
• 12 oz chopped plum tomatoes
• salt and ground black pepper to taste
• 1 lb mixed skinless white fish fillets, cut into bite size cubes
• 8 oz scallops
• 6 sheets lasagna
• 8 oz low fat chopped mozzarella cheese

Preparation (instructions)

1. Preheat oven to 400 degree F.
2. Melt butter in a saucepan under low heat.
3. Add flour and mustard powder.
4. Cook for 2 minutes until smooth.
5. Whisk in milk, bring to boil and simmer for 1 1/2 minutes.
6. Remove from heat, cover with cling film to prevent a skin forming. Set aside.
7. Heat oil in a large frying pan under low heat.
8. Sweat garlic, onion and thyme for 5 minutes.
9. Add mushrooms and cook for 4 minutes.
10. Pour wine and bring to boil until liquid almost evaporates.
11. Stir in tomatoes and bring to boil.
12. Reduce heat, cover and simmer for 15 minutes.
13. Season well with salt and pepper.
14. Spoon half the amount of the tomato sauce on a lightly greased lasagna dish.
15. Top with half of fish and scallops.
16. Layer half lasagna over and cover with half white sauce (milk sauce).
17. Top with half cheese.
18. Repeat layers until complete.
19. Bake in preheated over for 35 minutes.
20. Allow to cool for 8 minutes before serving.

Servings: 4

Seafood main course recipes for Fish, Salmon, Shrimp, Prawn, Lobster, Crab & Oyster