Healthy Seafood Lasagne

Here’s a very rough recipe for a hearty, but fairly healthy dinner I made earlier in the week. It’s a seafood lasagne!

Ingredients:

Tinned tomatoes
Reduced fat cream cheese
Mixed seafood (I used prawns, scallops, mussels and shrimps)
Creme fraiche
Dill (I used dried)
Lasagne sheets (I just used the standard shop bought variety)
Reduced fat cheddar cheese
Parsley (optional for a topping/garnish)

So all did was to fry the garlic in a little olive oil and add in the tinned tomatoes, followed by the cream cheese (about half of small tub) and mix them together. The sauce was a little pink in colour, but it tastes great. Once the sauce seemed thick enough I added the seafood in and made sure it was all well mixed.

Setting that mixture to one side, I then added some of the remaining cream cheese to the creme fraiche and mixed some dried dill. For extra creaminess you can add in a little ricotta here too

After that it was a simple case of layering the seafood mixture in baking dish, covering with lasagne sheets and repeating this to end up with a covering of lasagne sheets on the top. I then covered the top with the creme fraiche mixture and finished with a topping of the reduced fat cheddar and some chopped parsley.

Here’s the resulting dish straight out of the oven…

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My reduced fat seafood lasagne

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Prawn, Salmon & Mushroom Lasagne

Here’s a yummy pescetarian recipe I mish mashed together in the kitchen this evening and it turned out to be quite delightful…

Prawn, Salmon & Mushroom Lasagne ingredients (not that many!)…

– Cooked & peeled prawns (you could cook up raw ones or use frozen)

– Mushrooms (obviously!)

– Creme Fraiche

– Garlic salt

– Dill (dried is fine)

– Smoked salmon pate (you could use actual Smoked Salmon – this was all I had!)

– Marscapone cheese

– Splash of white wine

– Parmesan cheese

– Pre-made lasagne sheets

You can probably guess what to do just from looking at the list above, but here’s how I cobbled them together…

Firstly I fried the mushrooms in a little butter, white wine, dill and garlic salt, then mixed in the Creme Fraiche to make a creamy consistency and added the prawns at the last minute. Then I layered the mixture  in a baking tray with the lasagne sheets, adding smoked salmon and marscapone cheese to the other layers and topping off with Parmesan cheese. Popped it in the oven until the cheese was golden brown (about 25 mins) and then Tom and I promptly demolished it!