Fish Lasagne Recipe with Salmon and Prawn

Fish pie lasagne

  • serves 6
  • Easy

Two family favourites in one! Layer soft flaky salmon, creamy mozzarella and crunchy broccoli between fresh lasagne sheets and a smooth and creamy roux


Make this twist, or click here for our classic lasagne recipe.



  • light olive oil 1 tbsp
  • unsalted butter 30g
  • onion 1, finely chopped
  • garlic 2 cloves, crushed
  • plain flour 80g
  • white wine 150ml
  • vegetable stock 300ml
  • single cream 150ml
  • salmon 4 fillets (lightly smoked if you can get them)
  • raw peeled king prawns 180g
  • broccoli 1 head, cut into small even florets
  • dill ½ a small bunch, finely chopped, plus extra to garnish
  • fresh egg lasagne 4-6 sheets
  • crème fraîche 160ml
  • mozzarella 120g, grated


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the oil and the butter in a large pan, and melt over a medium heat. Gently fry the onion and garlic for 5 minutes, then add the flour. Fry for a minute until the roux is bubbling and smells biscuity, then turn up the heat to high and add the white wine. Whisk for 2-3 minutes, add the stock, keep whisking until smooth, then stir in the cream. Simmer for 5-10 minutes until the flour taste has cooked out. Turn off the heat and season.

  • Step 2

    Remove the salmon skins (if any) and dice the fish into 3cm chunks. Stir the salmon into the sauce along with the prawns, broccoli and dill. Spoon 1/2 of the sauce into a 2-litre ovenproof dish, top with 2-3 lasagne sheets (depending on the dish size). Add the remaining sauce and top with another 2-3 sheets of pasta. Spread the crème fraîche over the top, sprinkle over the mozzarella and bake for 40-45 minutes or until golden and bubbling. Sprinkle with extra dill to serve.

Check out our best lasagne recipes here...

Vegetable Lasagne Recipe with Pesto

Nutritional Information

  • Kcals 947
  • Fat 55.3g
  • Saturates 27.5g
  • Carbs 45g
  • Sugars 7.7g
  • Fibre 6.8g
  • Protein 58g
  • Salt 1.8g