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 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.

The Tiny Italian

Ciao, I’m Paola, I'm a self care cookery teacher and Italian food expert cook and teacher. I'm the founder of The Tiny Italian and the best online self care cookery school on the planet. I help busy people inject balance into their hectic lifestyle by transforming their cooking mindset. I open their eyes that cooking is a fun delicious form of self care rather than a dreaded chore.