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The Tiny Italian

Fish & Seafood / Pasta, Gnocchi & Polenta / Recipes

Fish and Prawn Lasagna

‘You’re not putting fish in that lasagna, are you?’ Says the boy with a look of concern, while I’m cooking the new recipe I found, fish and prawn lasagna.

I start thinking two things a) ‘Be grateful you’re getting dinner cooked for ya tonight!’ and b) It’s me cooking. Why are you even doubting my cooking skillz babe’.
However, I do forgive his original comment as I know he’s not the only one who would have doubts about having anything but red meat layered in a lasagna. ‘Lasagna’ is a one of those traditional Italian dishes that people think can only come in one form; layers of pasta, cheese & mince meat in a tomato sauce. But trust me, you can do many a thing between numerous sheets of pasta. Try out this dish, to see for yourself. It’s a total winner. The boy was definitely eating his words and the whole contents of my lasagna dish after tasting it.

Fish & Prawn Lasagna

Fish & Prawn Lasagnao

Ingredients

1 onion, finely chopped
2 garlic cloves, finely chopped
Olive oil
125g cavolo Nero, sliced
400g mixed fish, diced
150g prawns, uncooked
150g mushrooms, sliced
1 tbsp oregano, dry
Red wine, 1 glass
500g passata
Salt
Pepper
300g lasagna
500ml bechamel
100g parmesan, grated

  • Pre-heat oven to 200c
  • Fry the onion & garlic in a little olive oil in saucepan on a low heat.
  • When it has slightly browned, add the Cavolo Nero; cover the pan; let the steam cook the veg for 5 mins.
  • Remove the Cavolo Nero from pan. (You can leave the onion and garlic in the pan)
  • In the same pan, add the fish and oregano; cook for 5 minutes.
  • Then add the prawns and mushrooms; cook for another 5 minutes.
  • Pour the red wine into the pan, increase to a medium heat. Stir and cook until the wine has evaporated and left a thick mixture.
  • Pour in the passata, season with salt and pepper and cook for 5 minutes.
  • Stir in the Cavolo Nero
    Sauce is now complete.To build the lasagna,
  • add a thin layer of sauce to the oven proof dish
  • add layer of lasagna
  • add a layer of fish sauce
  • add a layer of bechamel
  • Sprinkle parmesan and season
  • Repeat step x 2

Now bake for around 30 mins.

 

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The Tiny Italian

Ciao, I’m Paola I’m Paola (The Tiny Italian). I'm an Italian food expert cook and teacher. I teach people to not only cook but teach them how to LOVE TO COOK. I help change peoples mindset by showing them that cooking is not only for 'FOODIES' and sharing the fun, stress-free side with recipes, tips and cooking experiences.

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Ciao, I’m Paola
Ciao, I’m Paola

Ciao, I’m Paola

I’m Paola (The Tiny Italian). I'm an Italian food expert, cook and teacher. Cooking doesn't come easy to everyone. However, I help you LEARN to LOVE to cook and eat better with EASY SEXY HEALTHY Italian RECIPES. Plus TIPS and HACKS to build your kitchen CONFIDENCE. Come cook with me at one of my fun stress free cooking classes or courses. It’s all about helping others BELIEVE IN THEIR OWN SAUCE!

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