Gluten Free Creamy Seafood Lasagne


  • 125g FREEE Maize and Rice Lasagne
  • oil
  • 650ml milk
  • 4 tbsp FREEE Cornflour
  • 275g grated cheese
  • salt and pepper
  • 6 anchovy fillets, preserved in oil
  • 1 tbsp lemon juice
  • 2 tbsp parsley, chopped
  • 1 tsp dill
  • 350g mixed fish
  • 100g prawns
  • 50g frozen peas



  1. Rub some oil around the base and sides of a 2lt/4pt oven dish.
  2. Divide the dry pasta into three piles, one for each layer and lay one third in the base of the dish.
  3. Pre-heat the oven.

Cheese sauce

  1. Measure the milk into a jug then pour it into a saucepan leaving 100ml milk in the jug. Add the cornflour to the jug and stir to make a smooth paste.
  2. Heat the milk in the saucepan over a medium heat.
  3. Just before the milk boils remove the pan from the heat and stir it into the prepared cornflour mixture. 
  4. Pour everything back into the pan and cook over medium heat. Stir as the milk bubbles and thickens into a smooth and light sauce.
  5. Remove the pan from the heat, add the grated cheese, season with salt and pepper and stir to combine.

To Prepare the Filling

  1. Finely chop the anchovy and put it into a mixing bowl.
  2. Add the lemon juice, chopped parsley and dill to the bowl.
  3. Chop the fish into chunks and add it to the bowl.
  4. Add the prawns and frozen peas and stir to combine.

To Make the Lasagne

  1. Put a third of the fish mixture into the prepared pasta dish, roughly spreading it out.
  2. Spoon a quarter of the cheese sauce over the fish.
  3. Repeat two more layers of pasta, fish and cheese sauce, with the extra cheese sauce on the top.
  4. Bake for 55-60 minutes.
  5. Allow to stand for 5 minutes before serving.