| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Super2 | 6 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Leek; trim, wash & slice | |
| 440 | g | Canned tomatoes; undrained & mashed |
| 2 | tb | Tomato paste |
| 500 | g | Uncooked prawns; shell, devein & |
| Chop | ||
| 250 | g | Firm white fish fillets; cut Into pieces |
| Freshly ground black pepper | ||
| 15 | Instant spinach lasagne sheets | |
| 3/4 | c | Mozzarella cheese; grated |
INSTRUCTIONS
1. Heat oil in a large frying pan and cook leek over a medium heat for 5 minutes or until it softens. Stir in tomatoes and tomato paste and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until sauce reduces and thickens slightly. 2. Add prawns and fish. Cover and cook for 3 to 4 minutes longer. Season to taste with black pepper. 3. Spread one-third of the sauce over the base of a deep-sided ovenproof dish and top with half the lasagne sheets. Repeat layers, ending with a layer of sauce. Sprinkle with cheese. Bake in a moderate oven (180C) for 40 minutes. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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