Gluten Free Creamy Seafood Lasagne


  • 650ml milk
  • 4 tbsp FREEE Cornflour
  • 50g parmesan, grated
  • salt and pepper
  • 100g spinach
  • 6 anchovy fillets, preserved in oil
  • 2 tbsp parsley, chopped
  • 1 tsp dill
  • 75g crème fraiche
  • 350g mixed fish or seafood
  • salt and pepper
  • 125g FREEE Maize and Rice Lasagne
  • butter, for dish


Cheese Sauce

  1. Measure the milk into a saucepan then pour 100ml back into a bowl.
  2. Heat the saucepan over a medium heat.
  3. Add the cornflour to the bowl of milk and stir to make a smooth paste.
  4. Just before the milk boils remove the saucepan from the heat and stir half into the bowl.
  5. Pour everything back into the saucepan and cook over a medium heat, stirring as the sauce thickens.
  6. Remove the saucepan from the heat, add the grated cheese, season with salt and pepper and stir to combine.

Seafood Filling

  1. Wash and roughly chop the spinach into a saucepan.
  2. Cook over a medium heat until it collapses then tip it into a mixing bowl.
  3. Finely chop the anchovies and put them into the bowl.
  4. Add the chopped parsley, dill and crème fraiche and stir to combine.
  5. Chop the fish into chunks and add it to the bowl.
  6. Season with salt and pepper and stir to combine.

Seafood Lasagne

  1. Pre-heat the oven.
  2. Rub some butter generously around the inside of a 2lt/4pt oven dish.
  3. Divide the dry pasta into three piles.
  4. Cover the base of the dish with one pile of pasta.
  5. Spoon half of the fish filling into the dish, spreading it out over the dry pasta.
  6. Pour a third of the cheese sauce evenly over the fish.
  7. Lay the second pile of lasagne over the cheese sauce.
  8. Tip the remaining fish onto the pasta and spread it out to the edges.
  9. Pour another third of the cheese sauce evenly over the fish.
  10. Spread the final pile of lasagne over the fish.
  11. Pour on the remaining cheese sauce and spread it out to cover all of the pasta.
  12. Bake for 55-60 minutes.
  13. Allow to stand for 5 minutes before serving.