Packed with seafood and vegetables, this lasagna is a superb
vitamin-rich, nutritious meal. Choose vegetables that are fresh and in
season €“ when fresh peas, asparagus and beans are past, try broccoli and
sautéed mushrooms.

Recipe provided by:
Readers Digest | Cook Smart for a Healthy Heart
Ingredients

* 3 tablespoons extra virgin olive oil
* 1 small bulb fennel, diced
* 1 onion, chopped
* 4 garlic cloves, coarsely chopped
* 2 tablespoons chopped fresh parsley
* 1/4€“1/2 teaspoon fennel seeds
* 1/2 teaspoon dried mixed Italian herbs
* 1/8 teaspoon crushed dried chillies
* 120 g prepared squid
* 120 g salmon fillet, cut into chunks
* 120 g raw prawns, peeled
* 120 g mixed seafood
* 150 ml dry white wine
* 150 ml fish stock (reduced-salt)
* grated rind of 1/2 lemon
* 2 bay leaves
* 1 carrot, roughly chopped
* 1 kg tomatoes, diced
* 5 green beans, sliced
* 1 zucchini, sliced or diced
* 250 g asparagus spears
* 170 g shelled fresh peas
* 400 g instant lasagna
* 250 g reduced-fat ricotta cheese
* 2 eggs, lightly beaten
* 90 g Parmesan cheese, freshly grated
* freshly grated nutmeg to taste
* pepper and cayenne pepper to taste

Preparation method

1. Preheat the oven to 180ºC. Heat 2 tablespoons of the oil in a
saucepan. Add the fennel, onion and half the garlic. Cook for 5 minutes
until the onion softens, then add the parsley, fennel seeds, Italian
herbs and chilli. Cook for 1€“2 minutes. Add the squid and salmon, and
cook for 1 minute; stir in the prawns and mixed seafood. Cook for 30
seconds, then use a slotted spoon to transfer the seafood to a bowl and
set aside.
2. Add the wine, stock, lemon rind, bay leaves and carrot to the
juices remaining in the pan. Boil for 5 minutes, or until the liquid is
reduced to about 1/2 cup. Stir in the tomatoes and cook over high heat
for 3€“4 minutes or until the sauce has reduced. Add the beans and
remaining garlic. Cover and cook for 10 minutes. Add the zucchini. Cover
and cook for 5 minutes; add the asparagus and peas. Cook, covered, for 5
minutes.
3. Lightly grease a deep 30 cm ovenproof dish with a little oil.
Place two-thirds of the vegetables in the dish, lifting them out of the
sauce with a slotted spoon and discarding the bay leaves. Top with a
layer of lasagna, overlapping the sheets slightly. Add the seafood and a
second layer of lasagna. Pour on the remaining vegetables and sauce. Top
with the remaining lasagna.
4. Mix the ricotta with the eggs and Parmesan cheese. Season with a
little nutmeg, pepper and cayenne. Pour this evenly over the top of the
lasagna and drizzle with the remaining olive oil.
5. Bake for 30 minutes, or until the lasagna is heated through and
the top is speckled golden-brown. Serve immediately.