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Haddock & Prawn Lasagne
“I really like this Lasagne. It’s a winner for fish fussy kids and is that bit more special than fish pie.” Kirstie Allsopp
Serves: 6
Preparation time: 15 minutes
Cooking time: 40 minutes
Approximate cost per portion: £1.51
Ingredients
500g jar Dolmio Tomato Sauce for Lasagne
500g fresh or thawed frozen haddock, skinned and cut into chunks
150g cooked peeled prawns, thawed if frozen
2 tbsp chopped fresh lemon thyme or parsley
470g jar Dolmio Creamy Sauce for Lasagne
6-8 Lasagne sheets (weighing about 100-135g)
25g Red Leicester or mature Cheddar cheese, grated
To serve
Steamed green vegetables, such as broccoli
Directions
- Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Tip the Dolmio Tomato Sauce for Lasagne into a large non-stick frying pan and add the haddock. Simmer for 4-5 minutes, then add the prawns and herbs, stirring gently to mix. Remove from the heat
- Tip half the fish mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated cheese evenly over the surface
- Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with vegetable accompaniment such as broccoli
Cook’s tips: Keep economy in mind by choosing cheaper off-cuts of fish from the fresh fish counter rather than using prime fillets. Make sure that you choose Lasagne sheets that don’t need pre-cooking (most varieties sold are ready-to-use). Use chopped fresh chives or dill instead of thyme or parsley.
More Recipes From Kirstie Allsop
Vegetable Lasagne
Chicken, Leek and Sweetcorn Lasagne
Aubergine, Tomato and Parmesan Lasagne
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