Seafood Lasagne


Napoli/Red Sauce

1 onion, diced

2 garlic cloves, crushed

2 tbsp olive oil  

2 anchovies

2 400g chopped tomatoes

1 tbsp tomato paste

1 bay leaf

1 tsp sea salt


White Sauce

2 tbsp omega spread  

4 tbsp spelt flour

½ L soy milk  

pinch sea salt


4 green prawns, shelled and cut in half

1 fillet white fish, cut into cubes

4 scallops

1 clove garlic, chopped

olive oil  

sea salt


6 spelt lasagne sheets

¼ cup basil and parsley, chopped 



Napoli sauce

Sauté onion for 1 minute then add garlic and cook for another 2 minutes or until golden. Add the rest of the ingredients and cook for about 4 minutes or until sauce thickens.

White sauce: In a pot soften spread and add flour, stir on a medium heat for 1 minute to cook out flour then add milk and salt, whisk to combine. Continue stirring for about 4 minutes or until sauce thickens.

Seafood: make a paste with anchovy, garlic, oil and salt then rub over seafood.

Then layer: with fresh herbs in between layers.