Fish Lasagne Mary Berry Recipes

LASAGNE AL FORNO

Lasagne al forno image

This is Mary's classic lasagne recipe which has been perfected over the years. For the best results leave the lasagne to stand for six hours before cooking. Each serving provides 861 kcal, 50g protein, 56g carbohydrates (of which 17g sugars), 47g fat (of which 23g saturates), 5.5g fibre and 1.4g salt.

Provided by Mary Berry

Yield Serves 8-10

Number Of Ingredients 19

Ingredients

2 tbsp olive oil
900g/2lb beef mince
2 onions, roughly chopped
4 sticks celery, diced (optional)
2 garlic cloves, crushed
2 level tbsp plain flour
150ml/¼ pint beef stock
1 tbsp redcurrant jelly (optional) or 1 tsp caster sugar
3 tbsp tomato purée
1 tbsp chopped thyme
2 x 400g cans chopped tomatoes
50g/2oz butter
50g/2oz plain flour
750ml/1¼ pints hot milk
2 tsp Dijon mustard
50g/2oz Parmesan, finely grated
salt and freshly ground black pepper
12 lasagne sheets
75g/3oz mature cheddar, grated

Steps:

Preheat the oven to160C/325F/Gas 3.
For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.
Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.
For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.
For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.
Leave for six hours before cooking so that the pasta can start to soften.
Preheat the oven temperature to 200C/400F/Gas 6.
Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.

Nutrition Facts : Calories 861kcal, Carbohydrate 56g, Fat 47g, Fiber 5.5g, Protein 50g, SaturatedFat 23g, Sugar 17g

SEAFOOD LASAGNE

Seafood Lasagne image

Creamy rich delicious seafood dish, a huge family favourite in our household!

Provided by maryamos1

Time 2h

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Preheat oven to 190C 375F, gas mark 5
Melt butter in a large saucepan and saute onion and celery for 5 mins stirring occasionally until softened slightly. Stir in flour and cook for 1 minute. Gradually stir in milk, cream and white wine until sauce has thickened. Stir in lemon rind and juice and season to taste.
Add carrots and simmer for 5 minutes
Put one third of the sauce into a separate saucepan and set aside. Add all fish and dill into the remaining sauce and simmer gently for 6 minutes. Then stir in half the cheese.
Put 3 sheets of pasta into base of large ovenproof dish. Spoon over half the fish mixture. Put 3 sheets of pasta ontop and cover with remaining fish mixture.
Top with last 3 sheets of past and spread with the saved sauce and sprinkle with cheese.
Bake for 35 - 40 minutes until golden

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