This dish… oh, this dish is a show-off — but in a good way. It’s the kind of lasagne you bring to the table and everyone pauses mid-conversation, forks suspended, eyes wide. Layers of creamy white sauce, rich salmon, haddock, juicy prawns, and mussels — all wrapped in silky pasta. I first made this on a whim for a dinner party and genuinely felt like I should be wearing a chef’s jacket by the end.
But here’s the best bit: it’s not actually that hard. It feels posh, sure — there’s white wine, and anything with seafood feels a bit special. But the steps are easy. You just need a good playlist, a glass of something chilled, and the confidence to layer it all up like you mean it.
Let’s get into it. This one’s for when you want to treat yourself and pretend you’re in a coastal villa with sea air and no dishes to wash.
Why You’ll Love It
- It feels like restaurant food but you made it in your slippers.
- The creamy white sauce soaks into the pasta like magic.
- Seafood medley = flavour bomb. Seriously, you can’t go wrong with this combo.
- Impressive but surprisingly simple. It’s mostly layering. You’ve got this.
- Great for special dinners or posh leftovers.
- Freezer-friendly so you can stash a slice for a rainy day.
Ingredients
- 450g haddock, skin removed and sliced
- 450g salmon, sliced
- 12 tiger prawns, shelled
- 1kg mussels, cleaned
- 100ml white wine
- 50g butter
- 50g plain flour
- 300ml milk
- 400ml double cream
- 12 lasagna sheets (fresh or dry — just adjust cook time)
- 200g grated cheddar cheese
- Salt & pepper, to taste
How to Make It
Steam those mussels:
Chuck the mussels into a big pot with the wine. Pop the lid on and steam over high heat for 4 minutes or so, just until they open up. Give them a shake now and then. Strain through a sieve and don’t toss the liquid — that’s gold. Shell the mussels and set them aside.
Build your white sauce base:
In a fresh pan, melt the butter, then stir in the flour. Cook for 2 minutes over low heat, whisking the whole time — it’ll look like paste, and that’s perfect. Slowly pour in the milk, then the cream, then the reserved mussel stock. Bring it to a gentle bubble and stir until thick and silky.
Prep your seafood layers:
Toss the haddock, salmon, prawns, and mussels together in a bowl with a bit of salt and pepper. No need to precook — they’ll bake beautifully in the oven.
Get layering like a pro:
Spoon a little sauce into the bottom of a large oven dish. Lay down your first sheet(s) of lasagna, then scatter a third of the seafood, drizzle over some more sauce, and repeat twice. Finish with a generous slathering of sauce and a handful of cheddar over the top. Cheese capes everything here.
Into the oven it goes:
Bake at 200°C (about 390°F) for 30 minutes, until the top is golden, bubbling, and you can’t resist peeking through the oven door every five minutes. Let it sit for 10 minutes before cutting. This part’s hard — it smells amazing — but it helps it hold together.
Common Mistakes and How to Dodge Them
Why did my lasagna turn out watery?
That seafood releases a lot of liquid. Drain the mussels properly and don’t go heavy on the wine. A thicker white sauce also helps.
Why is it falling apart when I slice it?
You didn’t let it rest. I know, I struggle too. Give it 10–15 minutes after baking — it firms up beautifully.
My cheese didn’t brown on top?
Make sure it’s grated not sliced, and don’t cover the dish when baking. You can always whack on the grill for the last 2 minutes.
The pasta’s still tough. What gives?
If you’re using dry lasagna sheets, make sure they’re fully covered in sauce so they can cook through. A little overlap is fine, but dryness = crunchy edges.
Storage and Reheating
Fridge: Cool leftovers completely, then store in an airtight container. Keeps well for 4–5 days.
Freezer: Cut into portions, wrap tightly in cling film or foil, and pop into freezer bags. Defrost in the fridge overnight.
Reheating:
- Oven: Cover with foil and heat at 180°C for 25–30 mins.
- Microwave: Heat slices for 1–2 mins, but do it in bursts to avoid rubbery prawns.
- Air fryer? Not ideal — this one’s more creamy than crispy.
Frequently Asked Questions
Can I use frozen seafood?
Absolutely, just make sure it’s fully defrosted and patted dry before layering.
Do I have to use mussels?
Nope. You can leave them out or swap for more prawns or even scallops if you’re feeling fancy.
Can I make this in advance?
Yep! Assemble it the day before, keep it chilled, and bake just before serving.
What can I serve with it?
A crisp salad with lemon vinaigrette, some garlic bread, or even just a chilled glass of white wine. Keep it light — the lasagne is rich enough.
Nutrition Facts (Per Serving):
- Calories: 471 kcal
- Total Fat: 23.5g
- Saturated Fat: 12.2g
- Cholesterol: 209mg
- Sodium: 1205mg
- Potassium: 435mg
- Carbohydrates: 29.9g
- Dietary Fiber: 1.3g
- Sugars: 3.9g
- Protein: 33g
Try More James Martin Recipes:
James Martin Seafood Lasagne
Description
A creamy, indulgent seafood lasagne layered with haddock, salmon, prawns, and mussels, baked until golden and bubbling — comfort food with elegance.
Ingredients
Instructions
- Steam mussels in wine, strain and set aside the liquid.
- Make a roux with butter and flour, whisk in milk, cream, and mussel liquid.
- Toss seafood together and season.
- Layer sauce, pasta, and seafood in a dish.
- Top with more sauce and cheddar.
- Bake at 200°C for 30 mins until golden.
- Rest 10 mins before slicing.
Notes
- Strain mussel stock well to avoid grit.
- Don’t skimp on resting time before slicing.
- Use fresh pasta sheets if you’re in a hurry.
- A sprinkle of lemon zest on top before serving lifts the whole dish.