

Gluten Free Creamy Seafood Lasagne
About this recipe:
Delicious and creamy lasagne which makes a great alternative to the traditional lasagne. Perfect with a fresh green salad.
Equipment:
saucepan, 2lt/4pt oven dish and 2 x mixing bowls
Ingredients:
Cheese Sauce
650ml milk
4 tbsp FREEE Organic Cornflour
50g parmesan, grated
salt and pepper
Seafood Filling
100g spinach
6 anchovy fillets, preserved in oil
2 tbsp parsley, chopped
1 tsp dill
75g crème fraiche
350g mixed fish or seafood
salt and pepper
Lasagne
125g FREEE Maize and Rice Lasagne
butter, for dish
Method:
180°C, Fan 160°C, 350°F, Gas 4
Cheese Sauce
- Measure the milk into a saucepan then pour 100ml back into a bowl.
- Heat the saucepan over a medium heat.
- Add the cornflour to the bowl of milk and stir to make a smooth paste.
- Just before the milk boils remove the saucepan from the heat and stir half into the bowl.
- Pour everything back into the saucepan and cook over a medium heat, stirring as the sauce thickens.
- Remove the saucepan from the heat, add the grated cheese, season with salt and pepper and stir to combine.
Seafood Filling
- Wash and roughly chop the spinach into a saucepan.
- Cook over a medium heat until it collapses then tip it into a mixing bowl.
- Finely chop the anchovies and put them into the bowl.
- Add the chopped parsley, dill and crème fraiche and stir to combine.
- Chop the fish into chunks and add it to the bowl.
- Season with salt and pepper and stir to combine.
Seafood Lasagne
- Pre-heat the oven.
- Rub some butter generously around the inside of a 2lt/4pt oven dish.
- Divide the dry pasta into three piles.
- Cover the base of the dish with one pile of pasta.
- Spoon half of the fish filling into the dish, spreading it out over the dry pasta.
- Pour a third of the cheese sauce evenly over the fish.
- Lay the second pile of lasagne over the cheese sauce.
- Tip the remaining fish onto the pasta and spread it out to the edges.
- Pour another third of the cheese sauce evenly over the fish.
- Spread the final pile of lasagne over the fish.
- Pour on the remaining cheese sauce and spread it out to cover all of the pasta.
- Bake for 55-60 minutes.
- Allow to stand for 5 minutes before serving.
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Richard Haezaert
We just tried this. It is tasty and creamy. Use the seafood mix for filling.
Reviewing: Gluten Free Creamy Seafood Lasagne