Ingredients
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
Method
Method
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.
