Shellfish Lasagne

Shellfish Lasagne

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Preparation time – 15 minutes
Cooking time – 40 minutes

Serves 4

A truly luxurious lasagne with a wonderful creamy flavour.

Nutritional Value per serving-
Calories 638 kcal/2670 kj; Protein 43.8 g; Carbohydrate 38.1 g of which sugars 6.4 g; Fat 34 g of which saturates 20.8 g; Salt 650 mg


4 – 6 fresh scallops, shelled 450g/1lb raw large peeled prawns 1 garlic clove 75g/3 oz butter 50g/20z plain flour 600ml/1 pint hot milk 100ml/3 ½ fl oz double cream 100ml/3 ½ fl oz dry white wine 2 sachets saffron powder Good pinch of cayenne pepper 130g/4 ½ oz Fontina cheese, thinly sliced 75g/3 oz freshly grated Parmesan cheese 6 – 8 fresh lasagne sheets, pre-cooked if necessary Salt and freshly ground black pepper


  1. Preheat the oven to 190’C/170’C Fan/375’F/Gas 5. Cut the scallops, their corals and the prawns into bite-sized pieces and spread in a dish. Sprinkle with the garlic and salt and pepper to taste. Melt a third of the butter in a medium pan, add the scallops, corals and prawns and toss over medium heat for 1 – 2 minutes or just until the prawns turn pink. Remove with a slotted spoon.
  2. Add the remaining butter to the pan and melt over a low heat. Sprinkle in the flour and cook, stirring for 1 – 2 minutes, then increase the heat to medium and add the hot milk a little at a time, whisking vigorously after each addition. Bring to the boil and cook stirring until the sauce is smooth and very thick. Whisk in the cream, wine, saffron powder, cayenne and salt and pepper to taste, then remove the sauce from the heat.
  3. Spread about a third of the sauce in a baking dish. Arrange halt the Fontina cheese slices over the sauce and sprinkle with about a third of the grated Parmesan. Scatter about half of the shellfish evenly on top, then cover with half the lasagne sheets. Repeat the layers, then cover with the remaining sauce and Parmesan.
  4. Bake the lasagne for about 30 – 40 minutes or until golden brown and bubbling. Allow to stand for 10 minutes before serving.

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