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Serves 6

Ingredients

Seafood Sauce
200g Skinless/Boneless Sea Perch fillets, steamed and flaked
200g green prawn meat, cut into small pieces
100gr Allseas Black Tiger 100/200 Ready Cooked Prawns, thawed
1 medium onion
1 cup celery, finely chopped
1 cup red capsicum, seeded and finely chopped
1 cup zucchini, finely chopped
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon ground rosemary
salt & pepper

White Sauce
2 cups skim milk
4 tablespoons of corn flour

To finish
125g Reduced Fat mozzarella, grated
250g Lasagne sheets

Method

Combine all the ingredients for the seafood sauce and set aside.

White Sauce
Pour 1 1/2 cups the milk into saucepan and heat to near boiling.
Mix the corn flour into 1/2 cup milk to form a paste.
Add paste to hot milk and continuously stir until sauce thickens then remove immediately from heat.
A little extra milk could be needed depending on the consistency of the sauce, as it could need thinning. 

Assemble Lasagne
Preheat the oven to 180C.
Spray a rectangle baking dish lightly with a light oil spray or some margarine.
Put a thin layer of seafood sauce on the bottom of the baking dish, a layer of noodles, then approximately a third of the white sauce and continue to make layers, finishing with a layer of white sauce.
Sprinkle with the reduced fat cheese.
Bake for approximately 40 minutes or until cheese has browned.
Stand for 30 minutes in oven before serving with a garden salad.

This will make a 3 layer lasagne but you can make more or fewer layers depending on the size of the baking dish used.
The lasagne can be prepared the day before to save time and stored in the fridge before cooking.

Sent to us by Cheryle Mitchell - Central Coast NSW

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