Quick Seafood Lasagna Recipe
Ingredients
400 g/14 oz/1 large can of chopped tomatoes
2.5 ml/1/2 tsp dried basil
1 garlic clove, crushed
185 g/6 1/2 oz/1 small can of tuna, drained
170 g/6 oz/1 small can of prawns, drained
250 g/9 oz/1 small can of mussels, drained
Freshly ground black pepper
6 8 sheets of no need to precook lasagne
225 g/8 oz frozen chopped spinach, thawed
298 g/10 1/2 oz/1 small can of condensed celery soup
25 g/1 oz/1/4 cup Cheddar cheese, grated
TO SERVE:
Green salad
Directions
Empty the contents of the can of tomatoes into a pan and add the basil and garlic.
Bring to the boil and boil rapidly for 3 minutes until pulpy.
Stir in the tuna, prawns and mussels.
Season with pepper.
Spoon a little of the seafood mixture in the base of a fairly shallow 1.2 litre/2 pt/5 cup ovenproof dish.
Top with a layer of lasagne sheets, breaking them to fit, then half the remaining seafood mixture, then half the thawed spinach.
Repeat the layers and finish with a layer of lasagne.
Spoon the soup over the top and sprinkle with the cheese.
Bake in a preheated oven at 190°C/375°F/gas mark 5 for 40 minutes until golden on top and cooked through.
Bring to the boil and boil rapidly for 3 minutes until pulpy.
Stir in the tuna, prawns and mussels.
Season with pepper.
Spoon a little of the seafood mixture in the base of a fairly shallow 1.2 litre/2 pt/5 cup ovenproof dish.
Top with a layer of lasagne sheets, breaking them to fit, then half the remaining seafood mixture, then half the thawed spinach.
Repeat the layers and finish with a layer of lasagne.
Spoon the soup over the top and sprinkle with the cheese.
Bake in a preheated oven at 190°C/375°F/gas mark 5 for 40 minutes until golden on top and cooked through.
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