Seafood and Spinach Lasagne


  • sauce – choose from Double vegetable lasagne or Vegetable lasagne
  • 500 g (1 lb) monkfish, diced
  • 300 g (10 oz) peeled prawns
  • 250 g (½ lb) baby spinach, blanched and dried
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons chervil, finely chopped
  • salt and pepper
  • 8-10 sheets lasagne


Make 300 mls (½ pint) sauce.You can use fish stock instead of vegetable stock in the sauce for this recipe. Mix the fish,

spinach, herbs and seasoning with half the sauce. Spoon more sauce into the bottom of an oiled rectangular dish, and build up layers of lasagne, fish mixture and sauce.

Bake for 35 minutes in a preheated oven at 180°C/350°F/gas mark 4, and serve hot and bubbling.