This seafood lasagna is a delicious and light twist on a classic lasagna. Fresh prawns and flakey grilled salmon and crab, all mixed together with a spinach tomato sauce and layered up with lasagna sheets and a creamy cheese sauce. Comfort food can be healthy too!
This seafood lasagna is a must make for any seafood lover. Equally, it's a great way to include more fish in your diet if you aren't a huge fan, and a good way to introduce kids to more fish meals. It's creamy and comforting, and everything you could want from a lasagna, but with a seafood twist.
Why should you try it?
✔ A great way to include more fish in your diet
✔ A twist on a classic lasagna
✔ Just 432 calories per portion
✔ Freezes well
✔ A good way to introduce kids to more fish dishes
Cheese and Seafood
Traditional Italian cuisine states that cheese and seafood should not be mixed, and you would never find this on a true Italian menu. But, we think they are delicious together. The creamy cheese sauce in this lasagna pairs beautifully with the prawns, salmon and crab.
When you are in the mood for comfort food, but want something a little bit different, then this is the way to go.
If we want the comfort of pasta, but not something meat heavy, then why not try adding seafood. It doesn't have to be a lasagna, as you can add prawns and salmon easily to your favourite spaghetti dishes for a simple seafood pasta dish.
What Vegetables Can You Put in a Seafood Lasagna?
We used mushrooms and onion to give it a bit of chunky texture and bulk it out a little and then added spinach for a green boost. I always think spinach goes well with salmon and prawns too. You could use kale instead though.
You really could use any vegetables though and one of our favourite ways to adapt this recipe is by roasting some vegetables like peppers, red onion, courgette and aubergine and adding that to the lasagna.
Low Carb Alternative
If you wanted to make a low carb version of this, then swap the lasagna sheets for grilled strips of courgette or aubergine.
Can Seafood Lasagna Be Made Ahead of Time?
Yes, you can make everything and layer the lasagna up and then keep it in the fridge until you are ready to put it in the oven. We usually do this first thing in the morning when we have more time and then put it in the oven after work.
Can You Freeze Seafood Lasagna?
Lasagna is always a great batch cook and freeze meal and this seafood lasagna is no different. Simply let is fully cool and then cut it in to portions and put it in freezer containers. It will store in the fridge for about 2 months. Alternatively you can keep it in the fridge for 2 days.
- You could add scallops to this too, or even some cod and haddock.
- Try roasting up some vegetables and stirring it in to the seafood mixture.
- Leftovers freeze well for up to 2 months.
- You can make a low carb version of this by swapping the lasagna sheets for grilled courgette or aubergine.
Want to try some other seafood recipes? How about these:
|Do you want to be kept up to date on more delicious posts like this? Please subscribe to the blog mailing list (it takes 30 seconds).
Click here to sign up.
If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
DON’T FORGET TO RATE THE RECIPE ↓
- 4 courgettes
- 240 g salmon fillets
- 200 g prawns (shrimp)
- 300 g spinach
- 500 g mushrooms sliced
- 1 large onion diced
- 4 garlic cloves crushed
- 500 g passata
- 40 g plain flour
- 40 g butter
- 290 ml skimmed milk
- 0.5 tbsp olive oil
- 60 g reduced fat mozzarella cheese
- Grill the salmon for 15 minutes. When cooked, cut up into flakes.
- Cut the courgettes into slices length ways. You should be able to get about 4 slices out of 1 courgette. Grill the slices. Once all cooked, set aside.
- Cook the spinach in boiling water for around 3 minutes, drain and then put aside.
- Fry the onion, mushrooms and garlic in the oil for around 5 minutes, or until the onions and mushrooms have softened.
- Add the passata to the mushroom mixture and then stir in the drained spinach, flaked salmon and prawns.
- Whilst that is cooking, start making your roux. Melt the butter in a small non-stick saucepan and add the flour. Stir until it forms a smooth paste and cook for about 2 minutes.
- 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 a little at a time, beating it well after each bit you add. Cook on a simmer for a further 3-4 minutes, making sure you constantly stir it.
- Whilst the roux is simmering, you can start assembling the lasagne. Pour half of the prawn and salmon mixture into the bottom of a large baking dish.
- Layer half of the courgette slices over the mixture.
- Pour the remaining prawn and salmon mixture over the courgettes and then layer the remaining courgettes over the mixture.
- Pour the roux over the top layer of courgettes and top with slices of mozzarella.
- Bake in the oven at 200C for about 30 minutes, or until it starts to brown on top.