Thursday, February 14, 2008

Marinara Lasagne

Ingredients (serves 4) – 4 points per serve

  • Cooking spray
  • 3 cloves garlic, crushed
  • 500g seafood marinara
  • 1/4 cup (60ml) white wine
  • 2 tbs snipped fresh dill
  • Salt & freshly ground black pepper
  • 1 bunch English spinach, trimmed and roughly chopped
  • 3 sheets fresh lasagne, each sheet cut into 4 rectangles
  • 2 tbs low-fat mayonnaise
  • Grated rind 1 lemon
  • Extra snipped dill, to serve


  • Heat cooking spray in a frypan over a medium-high heat. Add garlic, cook for 1 minute. Add seafood, toss over high heat for 3-4 mins until just cooked. Stir in wine and dill, cook for 1 min. Remove from heat, and season.

  • Bring large pans of water to the boil. Blanch spinach for 1 min, remove and refresh in cold water. Cook pasta in batches over a high heat for 2-3 mins or until al dente, drain and lay on a baking tray.

  • Mix mayonnaise and lemon rind. To serve, lay a sheet of pasta on each serving plate. Layer the marinara, spinach and remaining pasta. Finish with a dollop of mayonnaise, extra dill and freshly ground pepper.