Quick Seafood Lasagna Recipe


Health IndexAverageCuisine
Main Ingredient


 Canned chopped tomatoes14 Ounce (1 Large Can Or 400 Grams)
 Dried basil1⁄2 Teaspoon
 Garlic1 Clove (5 gm), crushed
 Canned tuna6 1⁄2 Ounce, drained (185 Grams Or 1 Small Can)
 Canned prawns6 Ounce, drained (170 Grams Or 1 Small Can)
 Canned mussels9 Ounce, drained (250 Grams Or 1 Small Can)
 Freshly ground black pepper To Taste
 Lasagne sheets8 (No Need To Precook Variety)
 Frozen chopped spinach8 Ounce, thawed (225 Grams)
 Condensed celery soup10 1⁄2 Ounce (298 Grams Or 1 Small Can)
 Cheddar cheese1 Ounce, grated (25 Grams Or 1/4 Cup)
 Green salad1 Cup (16 tbs) (For Serving)


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.