RECIPE FOR: Surimi Seafood Lasagna

Ingredients: 1-1/2 cups finely chopped cooked silverbeet, squeezed dry. 500g Austrimi Seafood Highlighter. 2 cups tomato puree 50g butter 2 tablespoons flour

1-1/4 cups milk 1 cup freshly grated vintage cheddar Black Pepper 250g instant lasagna sheets 1/4 cup grated mozzarella.

Method
Combine silverbeet, seafood and tomato puree.  Reserve.  Melt butter, add in flour and cook 2 minutes.  Gradually add milk and stir to a smooth sauce.  Add in cheddar cheese and pepper and cook until melted.

In a greased 20cm x 20cm lasagna dish, lay half the pasta sheets.  Top with half the seafood mix and half the cheese sauce.  Layer remaining lasagna on top and add remaining seafood and cheese layers.  Sprinkle mozzarella on top.  Bake at 180°C for 35 minutes.  Serve with a tossed salad.

Serves 4 - 6

 

 

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