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| Seafood Lasagne |
Ingredients
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(Serves 4-6)
1 1/2cup finely chopped cooked silverbeet, squeezed dry
500g Austrimi Seafood Highlighter®
2 cups tomato puree
50g butter
2 tbsp flour
1 1/4cups milk
1 cup freshly grated vintage cheddar
Black pepper
250g instant lasagne sheets
1/4cup grated mozzarella
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Method
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Combine silverbeet, seafood and tomato puree. Reserve. Melt butter, add in flour and cook 2 minutes. Gradually add milk and stir to a smooth sauce. Add in cheddar cheese and pepper and cook until melted.
In a greased 20 cm x 20 cm lasagne dish, lay half the pasta sheets. Top with half the seafood mix and half the cheese sauce. Layer remaining lasagne on top and add remaining seafood and cheese layers. Sprinkle mozzarella on top. Bake at 180 degrees celsius for 35 minutes. Serve with a tossed salad.
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