Lasagne Marinara

10 Ingredients

Number of servings

1/4 cup plain flour
70grams butter
2 cup milk
1 brown onion, finely chopped
405grams can diced Italian tomatoes with basil garlic and onion, Garlic and Onion
1tablespoons extra virgin olive oil
20grams parmesan cheese, finely grated
600grams seafood marinara
9 sheet dried instant lasagne
4 cups salad leaf mix (to serve)

Nutrition per serving

39% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 180°C. Grease the base of a 20x20cm ceramic lasagne dish.

Step 2 of 4

Melt butter in a saucepan over a medium heat. Add flour, stirring continuously, until mixture is bubbly. Remove saucepan from heat and slowly add milk, whisking until smooth. Return to heat. Stir constantly until sauce comes to the boil. Reduce heat and simmer for 2 minutes. Remove from heat and cover surface of sauce with plastic wrap.

Step 3 of 4

Heat oil in a non-stick frying pan over a medium-high heat. Add onion and cook for 3 minutes until soft. Add diced tomatoes, lemon rind and juice. Cook for 2 minutes. Add marinara, remove from heat.

Step 4 of 4

Spread 1 cup of seafood mixture over base of baking dish. Cover with 3 lasagne sheets. Top with 2 cups of seafood mixture, 1/3 cup of white sauce and a further 3 lasagne sheets. Pour remaining seafood mixture over, another 1/3 white sauce and remaining lasagne sheets. Spread remaining white sauce over and sprinkle with parmesan. Bake for 30 minutes. Stand for 10 minutes before cutting.