- 6 courgettes (but this will vary depending on the dish you are using)
- 2 salmon fillets
- 1 pack of fresh prawns
- 1 bag of spinach
- 500g mushrooms, sliced
- 1 large onion, diced
- 4 garlic cloves, crushed
- 1 box of passata
- 40g plain flour
- 40g butter
- 290ml skimmed milk
- Reduced fat mozzarella cheese
1) Cook salmon and cut up into flakes
2) Cut the courgettes into slices length ways. You should be able to get about 4 slices out of 1 courgette. Grill the slices. I did mine on a George Foreman, but it would work the same under a grill. On the George Foreman, the slices only took a couple of minute to cook. Once all cooked, set aside.
3) Cook spinach in boiling water for around 3 minutes, drain and then put aside. I doesn’t matter that you are cooking things and letting them cool down, as you will be heating them up again in the oven when the lasagna is assembled.
4) Next, fry the onion, mushrooms and garlic in a couple of sprays of fry-lite for around 5 minutes, or until the onions and mushrooms have softened.
5) Add the passata to the mushroom mixture and then stir in the drained spinach, flaked salmon and prawns. I know it doesn’t look very appetising.
6) Whilst that is cooking, you need to start making your roux. This can be a bit difficult if you have not made one from scratch before, as you have to constantly look after it, but it is pretty simple. You can buy packets of roux/white sauce, but it should only have 3 ingredients and those packet mixes have about 7 extra things in there that will not do you any good. So try and make it yourself 🙂
Melt the butter in a small saucepan and add the flour. Stir until it forms a smooth paste and cook for about 2 minutes. It might look like it’s not working, but it will. Pour half the milk in and allow to boil without stirring.
Stir the mix until it blends into a smooth paste
Beat it well and add the remaining milk, beating it well after each bit you add. Cook on a simmer for a further 3-4 minutes, making sure you constantly stir it. It is best to use a non stick pan for this, otherwise it will burn the bottom of your pan.
7) Whilst the roux is simmering, you can start assembling the lasagne. Pour half of the prawn and salmon mixture into the bottom of the dish you are using.
8) Layer half of the courgette slices over the mixture.
9) Pour the remaining prawn and salmon mixture over the courgettes.
10) Layer the remaining courgettes over the mixture.
11) Pour the roux over the top layer of courgettes.
12) Top with slices of mozzarella.
13) It should now look a little something like this….
14) Put the dish in the oven at 200 C for about 30 minutes, or until it starts to brown on top. It will come out the oven looking like this
15) And finally…..serve!