Seafood Lasagne

I love lasagna, fish and seafood so for me it’s the perfect combination. Using my simple 3 step – lemony, herb and cheese sauce with mouthfuls of fish and seafood, this is a marriage made in heaven. As seafood goes, it’s really is up to you, here I’ve used a combination of white fish, marinara mix, and extra fresh prawns, but you can take out or add whatever you like.  Also if you don’t have any fresh (or can’t be bothered), there are some fabulous pasta sauces on the market to choose from too.

Prep Time: 15 mins

Cook time: 1hr 20 min

Serves: 6


Lemon, Herb and Cheese Sauce
1/4 cup butter OR Jax Food Hax Herb and Chilli Butter
1/4 cup flour
pinch salt
2 cups milk (500ml)
1 cup cheese (I used 1/2 Tasty / 1/2 mozzarella)
zest of 1 lemon
handful of freshly chopped herbs (chives, parsley) OR 1 tbsp dry
Salt and pepper (black or white)

Also see Jax Food Hax for easy hints on Grating Cheese with Ease and How to Dry Fresh Herbs

500g white fleshed fish (like cod), diced
250g fresh prawns, tails removed
250g marinara mix
2 spring onions, finely chopped
Box of Lasagne Sheets (I use Jamies – nice and thin)
500g Jar of Pasta / Tomato Sauce
1 slice of bread, crumbed
1/4 cup parmesan, grated
handful fresh herbs, finely chopped for garnish


Preheat your oven to 180 and lightly grease a lasagne dish.

HERB AND CHEESE SAUCE: Melt the butter in a saucepan, when bubbling, sprinkle in the flour.  Cook for 1 – 2 minutes until it’s golden and pasty.  If you’re using my Hax Butter, the smell in the room is mouthwateringly incredible.  Reduce the heat and gradually whisk in the milk, stir until nice and thick.  Remove from the heat add the cheese, zest and herbs. Taste and season with a pinch of salt and pepper.  Mix well and allow to cool for 5 minutes.

Squeeze out any excess water from your prawns and marinara mix, combine with the fish, herb and cheese sauce and spring onions.

LASAGNE : Layer your lasagna as follows : a couple of spoons of tomato sauce, topped with some fish mixture, spread it all out then cover with your pasta.  Repeat until you have a top layer of lasagna and tomato sauce. Cover with foil and cook for 30 minutes. Remove from the oven and with a knife, stab your lasagna all over to prevent the pasta doming. Cover once again and cook for a further 20 minutes. Take out of the oven, remove cover sprinkle with breadcrumbs, parmesan and herbs, return to the oven and cook for a further 10 minutes, this time uncovered.

JAX SAYS: Remove from oven and allow to sit for about 10 minutes before cutting into large brick sized portions.  Serve with chips OR a tossed green salad OR large chunks of bread and family / friends.

Seafood Lasagne - Jax Hamilton