This delicious seafood lasagne by James Martin is a creamy, comforting meal perfect for any occasion. Packed with haddock, salmon, prawns, and mussels, it’s layered with velvety white sauce and topped with golden cheddar cheese. Quick to assemble and easy to customize, you can swap in your favorite seafood for a tasty, satisfying dish.
Ingredients Needed
- 450g / 1 lb haddock, skin removed, sliced
- 450g / 1 lb salmon, sliced
- 12 tiger prawns, shelled
- 1kg / 2.2 lbs mussels, cleaned
- 100ml / ⅓ cup + 1 tbsp white wine
- 50g / 4 tbsp butter
- 50g / ⅓ cup plain flour
- 300ml / 1¼ cups milk
- 400ml / 1⅔ cups double cream
- 12 lasagna sheets
- 200g / 2 cups grated cheddar cheese
How To Make Seafood Lasagne
- Preheat the oven: Preheat your oven to 200°C (180°C fan)/400°F.
- Cook the mussels: Heat a large pan, add the wine and mussels, cover with a lid, and steam for 4 minutes. Remove the mussels from their shells and set aside. Strain the mussel stock through a sieve and reserve it.
- Make the white sauce: Melt the butter in a pan over medium heat; whisk in the flour and cook for 2 minutes. Gradually add the milk, cream, and reserved mussel juices, whisking constantly, then simmer until thickened and bubbling.
- Assemble the lasagne: Place one-third of the haddock, salmon, prawns, and mussels into the bottom of a large ovenproof dish. Add a layer of lasagna sheets. Repeat this process twice more, finishing with a layer of seafood on top.
- Add sauce and cheese: Pour the white sauce evenly over the top, covering all the lasagna sheets—sprinkle-grated cheddar cheese on top.
- Bake the lasagne: Place the dish in the preheated oven and bake for 20 minutes until golden and bubbling.
Recipe Tips
- Soften lasagna sheets if needed: If your lasagna sheets are hard or thick, soak them in warm water for a few minutes to ensure they cook evenly in the oven.
- Strain the mussel stock carefully: To avoid grit in your sauce, strain the mussel stock through a fine sieve or cheesecloth. This keeps the sauce smooth and flavorful.
- Layer evenly: Spread the fish and sauce evenly in each layer to ensure every bite has a balance of seafood, pasta, and sauce.
- Don’t skip the cheese topping: The melted cheddar forms a golden, bubbly crust that adds rich flavor and a delicious texture to the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover seafood lasagne cool to room temperature. Cover it tightly or transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once cooled to room temperature, wrap the lasagne securely with plastic wrap and foil or store it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (160°C fan)/350°F. Cover the lasagne with foil and heat for 20-25 minutes or until piping hot throughout.
Nutrition Facts
Serving Size: 1 cup (192g)
- Calories: 349
- Total Fat: 21g
- Saturated Fat: 12g
- Cholesterol: 134mg
- Sodium: 449mg
- Total Carbohydrate: 19g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 20g
Try More James Martin Recipes:
- James Martin Turkey And Ham Pie
- James Martin Sauce Vierge
- James Martin Slow-Cooked Short Ribs
- James Martin Panettone Bread And Butter Pudding
James Martin Seafood Lasagne
Description
This delicious seafood lasagne by James Martin is a creamy, comforting meal perfect for any occasion. Packed with haddock, salmon, prawns, and mussels, it’s layered with velvety white sauce and topped with golden cheddar cheese. Quick to assemble and easy to customize, you can swap in your favorite seafood for a tasty, satisfying dish.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (180°C fan)/400°F.
- Cook the mussels: Heat a large pan, add the wine and mussels, cover with a lid, and steam for 4 minutes. Remove the mussels from their shells and set aside. Strain the mussel stock through a sieve and reserve it.
- Make the white sauce: Melt the butter in a pan over medium heat; whisk in the flour and cook for 2 minutes. Gradually add the milk, cream, and reserved mussel juices, whisking constantly, then simmer until thickened and bubbling.
- Assemble the lasagne: Place one-third of the haddock, salmon, prawns, and mussels into the bottom of a large ovenproof dish. Add a layer of lasagna sheets. Repeat this process twice more, finishing with a layer of seafood on top.
- Add sauce and cheese: Pour the white sauce evenly over the top, covering all the lasagna sheets—sprinkle-grated cheddar cheese on top.
- Bake the lasagne: Place the dish in the preheated oven and bake for 20 minutes until golden and bubbling.
Notes
- Soften lasagna sheets if needed: If your lasagna sheets are hard or thick, soak them in warm water for a few minutes to ensure they cook evenly in the oven.
- Strain the mussel stock carefully: To avoid grit in your sauce, strain the mussel stock through a fine sieve or cheesecloth. This keeps the sauce smooth and flavorful.
- Layer evenly: Spread the fish and sauce evenly in each layer to ensure every bite has a balance of seafood, pasta, and sauce.
- Don’t skip the cheese topping: The melted cheddar forms a golden, bubbly crust that adds rich flavor and a delicious texture to the dish.
James Martin Seafood Lasagne