Seafood mornay lasagnes

  • 45 mins cooking
  • Serves 6
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Seafood mornay lasagnes
  • 6 lasagne sheets (170g)
  • 60 gram butter
  • 1/3 cup (50g) plain (all-purpose) flour
  • 2 cup (500ml) milk
  • 1/2 cup (125ml) dry white wine
  • 2 teaspoon finely grated lemon rind
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 200 gram uncooked medium king prawns (shrimp)
  • 200 gram firm white fish fillets
  • 250 gram crab meat
  • 1/2 cup (40g) finely grated parmesan cheese


Seafood mornay lasagnes
  • 1
    Preheat oven to 220°C (200°C fan-forced). Oil six 1¼-cup (310ml) ovenproof dishes.
  • 2
    Cook lasagne sheets, in batches, in large saucepan of boiling water until tender; drain. Cut each sheet into three squares.
  • 3
    Meanwhile, melt butter in large saucepan. Add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in milk and wine. Cook, stirring, until sauce boils and thickens; cool. Stir in rind and parsley; season to taste.
  • 4
    Shell and devein prawns; cut prawns and fish into 1cm pieces. Combine prawns, fish and crab in medium bowl.
  • 5
    Line base of each dish with one piece of lasagne. Top each with half the seafood, ⅓ of the sauce, then another piece of lasagne. Top each with remaining seafood, half the remaining sauce and another lasagne sheet. Top each with remaining sauce; sprinkle with cheese. Bake about 15 minutes or until seafood is cooked.

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