Seafood Lasagne

This is a rich and satisfying meal. It looks and tastes sophisticated. Freezes well too.


450g Salmon, cut into small cubes
200g small Scallops
200g Tiger Prawns shelled​
50g Butter
50g Plain Flour
568ml Milk
200ml Double Cream
2 Tsp Dijon Mustard
20g Tarragon, leaves picked and chopped
200g Baby Spinach leaves
12 Lasagne sheets
25g Parmesan, grated
200g grated Cheddar Cheese
Sea Salt & Freshly Ground Black Pepper


Preheat the oven to 200 degrees C

Place all of the seafood in a bowl and mix with the Tarragon
In a pan heat the Milk but do not allow it to boil
Melt the Butter in a pan and whisk in the Flour over a low heat for about 2 minutes
Gradually add the Milk whisking all the time to remove any lumps
Add the Cream in stages at the same time continuing to whisk until you have a reasonably creamy white sauce
Add the grated Parmesan, Sea Salt, freshly Ground Black Pepper and Mustard
The White Sauce is now prepared

In an ovenproof dish, add one third of the seafood ensuring you include each type
Scatter over some Spinach leaves
Spoon about a third of the white sauce over and season to taste
Repeat again
Finally add the remaining seafood, spinach and white sauce
Then either top with a final layer of Lasagne sheets or, your preference, leave
To finish top with the grated Cheddar Cheese

Bake for 40 minutes in the oven, until the top is golden brown
Serve immediately divided over 4 serving plates along with some a salad of your choice