Dolmio Seafood and Herb Lasagne
Over a year ago
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Ingredients
- 550g mixed fresh seafood
- 100g frozen peas
- 100g cooked peeled prawns
- 500g jar Dolmio red sauce for lasagne
- 1 tbsp chopped fresh dill or parsley
- 6 lasagne sheets
- 500g jar Dolmio white sauce for lasagne
- 75g grated Mozarella or Cheddar cheese
- ½ a lemon lemon juice
Accompaniment
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Description
This dish is great for creating an impressive meal at dinner parties with minimum fuss and effort. It also makes great leftovers for my work lunchbox.
Method
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1
1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5.
2. Put the mixed seafood into a large saucepan, add 100ml water and a squeeze in some lemon juice. Simmer for 4-5 minutes or until just cooked, then drain off the water. Tip in the DOLMIO red sauce for lasagne and add the peas and herbs, stirring gently to mix.
3. Tip half the seafood mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the DOLMIO white sauce for lasagne over them. Repeat the layers, then sprinkle the grated cheese evenly over the surface.
4. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, sprinkled with a little chopped dill or parsley.
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