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Ingredients
100 g (4 oz) green lasagne
450 g (1 lb) firm white fish, skinned,
filleted and cut into cubes
60 ml (4 tbsp) lemon juice
1 red pepper, sliced
2 courgettes, sliced
1 clove garlic, crushed
1 onion, chopped
15 ml (1 tbsp) oil
396 g (14 oz) can lobster bisque soup
100 g (4 oz) shelled prawns
30 ml (2 tbsp) cornflour
45 ml (3 tbsp) water
salt and black pepper to taste
300 ml (
1
/
2
pt) soured cream
15 ml (1 tbsp) Parmesan Cheese
Seafood Lasagne
Dish: 20 x 25 cm (8 x 10”) dish
Serves: 6
Oven Accessory: glass tray then metal tray on
glass tray
1. Cook lasagne with a drop of oil in a large
bowl with 1 litre (1
3
/
4
pt) of salted boiling
water, covered on 1000 W for 4 mins.
Drain and separate.
2. Place fish on a plate with lemon juice, cover
and cook on 1000 W for 3-4 mins. (or
AUTO PROGRAM FISH) or until cooked.
3. Place vegetables in a bowl with the oil, cover
and cook on 1000 W for 5 mins. or until
softened. Drain.
4. Heat the soup in a large jug on 1000 W for
2 mins. Blend the cornflour and water and stir
into the soup. Cook on 1000 W for 3
mins. or until thickened. Mix with the prawns
and fish.
5. Place half the vegetables in the base of the
dish and place half the lasagne on top. Cover
with fish mixture, top with remaining lasagne
and place the remaining vegetables on top.
6. Pour the cream on top of the vegetables and
sprinkle with cheese. Cook on Combination:
200°C + 250 W for 25-30 mins. or until
golden brown. Serve with a green salad.
Serve with Ice-cream for Dessert.
Italian Dinner Party
