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Cod and Prawn Lasagne with Ricotta and Mozzarella

You won’t need to worry about hungry bellies with this pasta dish.

Serves 8 Total Time 1hr 5 mins


Get the ingredients here.

  • 2 tbsp Olive oil 
  • 1 Onion, finely chopped
  • 2 Garlic cloves, finely chopped
  • 450g Fresh spinach
  • 250g Ricotta 
  • Large pinch of ground nutmeg 
  • 1 tbsp Fresh oregano, chopped (or ½ tbsp dried)
  • 690g Passata rustica 
  • 400g Cod fillet, cut into bite-sized chunks
  • 350g Large prawns, halved
  • 250g Lasagne sheets
  • 200g Mozzarella
  • 30g Parmesan, finely grated


  1. Preheat the oven to 200°C/180°C fan/Gas Mark 6. Heat the oil in a saucepan, add the onion and garlic, and cook for 10 minutes, until soft. 
  2. Meanwhile, wash the spinach and wilt in a saucepan – press out excess water in a colander afterwards. 
  3. Finely chop the spinach and place in a bowl with the ricotta and nutmeg, mix well and season to taste. 
  4. Add the oregano to the softened onions, cooking briefly before pouring in the passata. Simmer for 10 minutes until thickened, season and mix in the fish and prawns. 
  5. Place a layer of lasagne sheets in a large baking dish (about 34 x 24cm), and top with half the fish sauce. 
  6. Cover with lasagne sheets, then all of the spinach mixture and another layer of lasagne. 
  7. Top with the rest of the fish and a final layer of pasta. Tear and scatter the mozzarella over the top with the parmesan. 
  8. Bake for 30-35 minutes, until the top is golden, and serve with a green side salad.

Cook’s tip: If you’re making this for a special occasion, try swapping some of the white  fish for scallops.

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