- Rating: 3 stars
- Takes: 10 mins to prepare and 40 mins to cook, 10 mins to cool
- Serves: 6
- 1 white onion, finely chopped
- 2 cloves garlic, finely chopped, or 1 tsp of garlic paste
- 1tbsp olive oil
- 2 x 400g tins chopped tomatoes
- 2tsp caster sugar
- 1tsp dried oregano
- 150g low-fat cream cheese
- freshly ground black pepper
- 650g mixed seafood such as prawns, mussels, squid and haddock
- 1tbsp cornflour
- 200ml semi-skimmed milk
- 100g mature Cheddar cheese, grated
- 8-10 dried lasagne sheets
- handful fresh flat-leaf parsley, chopped
Each serving contains 326 calories, 9.6g sugar, 13g fat, 6.7g saturates and 0.8g salt.
Lasagne gets a lot of bad press for being full of fat, but this version is filling and cheesy while at the same time being calorie conscious. If that weren't enough, it's also a mean hangover cure.
Preheat the oven to 170C / Gas 4.
Heat a saucepan over a medium heat and add the olive oil. Add the chopped onion and garlic and fry for 4-5 minutes until soft. Next, add the tinned tomatoes, sugar and oregano, mix well and leave to simmer for 2-3 minutes. Add the cream cheese, mix until thoroughly combined and season well. Then remove from the heat and mix in the seafood.
Into another saucepan, add the cornflour and a little of the milk to make a paste. Mix until thoroughly combined, then pour in the rest of the milk. Place the saucepan over a medium heat and stir continuously until the sauce starts to thicken, being careful to avoid lumps. (If it's looking a little lumpy, use a whisk to stir quickly for a few minutes to break up any lumps.) Then, add half of the grated Cheddar cheese and stir until the cheese has completely melted and the sauce has thickened. Remove from the heat.
Into a baking dish, place a layer of the seafood mixture, then cover with a layer of lasagne sheets. Repeat this process until you have used all the seafood mixture, being sure to end with a layer of lasagne sheets. Pour the cheese sauce over the top.
Place in the oven and bake for about 30 minutes. Half way through the cooking time, sprinkle over the remaining cheese and the chopped fresh parsley. Once the cheese has browned slightly, remove from the oven and allow to cool for 10 minutes before serving with a fresh green salad.
How to Cook in High Heels, by Sasha Parker and Korin Nolan, published by Absolute Press. Whether you want to create a fabulous family favourite or a girls dinner party to remember, then How to Cook in High Heels takes care of it all. Order the book online.
See more cheddar recipes
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.