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Recipe for family meals :

Seafood Lasagne

This recipe comes from Liz Alderson who runs a UK recipe site called <click here>

The title of the site really speaks for itself but if you would like to find out more about Liz, its creator and editor, then have a look at her page under the Biography section <click here>

This seafood lasagne recipe using a mixture of fish and shellfish - very adaptable and tasty.

I love pasta but don't really like minced (ground) beef - there's an awful lot of that in pasta dishes, so I devised ways round it.

I use fish - either a mixture of tinned and frozen or fresh or whatever's available really.

Here's a recipe for Seafood Lasagne that I regularly make - serve it with a salad and some crusty bread - maybe garlic bread.


1 tbspn olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
4 oz (100g) mushrooms, sliced
1 can 14 oz (400g) peeled chopped plum tomatoes
1 tbspn tomato puree
1 tspn basil or oregano
8 oz (200g) defrosted seafood cocktail
lasagne sheets
3/4 pint (450ml) milk
cornflour or cornstarch to thicken
1 tspn english mustard powder
twist of black pepper
1 oz (25g) butter
6 oz (150g)grated hard cheese

  • Heat your oven to Gas Mark 4, 350²F or 180²C
  • Heat the oil in a pan and cook the garlic and onion until soft - add the mushrooms and cook for about 1 minute.
  • Add the tomatoes, purée and herbs and cook for about 10 minutes until the sauce is thickened. Add the seafood cocktail and mix thoroughly.
  • Layer the lasagne and seafood sauce - you'll probably get three layers out of the sauce - top with a layer of lasagne.
  • Make the white sauce - put the milk in a pan with a knob of butter and a couple of twists of black pepper and bring to the boil.
  • Mix the cornflour / cornstarch and mustard powder together and use some milk to make a smooth paste.
  • Take the pan off the heat - if you don't the sauce will go lumpy - and stir in the paste.
  • Return to the heat, stirring all the time until the sauce is thick - continue for a further minute to cook the sauce.
  • Stir in the cheese until it's melted - if you are using parmesan, then use a lot less than 6 ozs - and pour over the lasagne.
  • Bake in the oven for about 40 to 45 minutes.

Serves 4

Liz Alderson

For more seafood recipes go to