One pot open lasagne (seafood)

Friday evenings used to be a day when my kitchen stayed closed for the whole weekend. It was a welcomed opportunity to take a break from my 14 meals prepared throughout the week. My kids looked forward to it too because they hate cleaning up after a meal. However, after the arrival of a hardworking and never complaining dishwasher, going out is slowly being phased out (not by me… but another force).

By Friday evening, I run out of ideas and start searching the internet and my recipe books for inspiration.

One-pot open seafood lasagne, served hot with some grated parmesan cheese

One pot open lasagne was inspired by Jamie Oliver’s Open Lasagne of Sweet Tomatoes, Squid, Mussels, Farro and Olives, and by BBC’s GoodFood 20 minutes Seafood Pasta. My version (One pot open lasagne) is quicker, simpler and uses cupboard and freezer section ingredients. (After 14 meals I tend to run out of fresh ingredients)

Happy Days with The Naked Chef

To make it you’d need a big pot. A really big one because everything goes into that pot, even the uncooked lasagne sheets (you may replace it with any sort of pasta). This way there is no need to boil the lasagne sheets in a separate pot. That intrigued me. Not only do I save time, I also reduce the amount of pots used for making this dish. So less mess to clean.


1 packet of frozen seafood

1 can of 400gm peeled and cut tomatoes

1 large onion, chopped

4 garlic cloves, chopped

1 spring of fresh rosemary

1 tsp paprika

1 tsp Ialian herbs

handful chopped parsley

10 lasagne sheets (I like to soak mine in tap water)

some oil and butter




Saute onions and garlic for a couple of minutes in a large pot of oil and butter. Then throw in can of tomatoes and let it cook on high heat for another minute or two. Add a can of chicken stock or water (I used the can of tomatoes to measure the liquid) and the rest of the ingredients. Let it simmer on low heat for 30 minutes.

Season with salt/lemon juice. If it’s too sour add a teaspoon of white sugar. If the liquid reduces, add more. The sauce would have thicken by now. Add the lasagne sheets and make sure they are covered in sauce. If any sheet sticks out and cannot be covered by the tomato sauce, add more liquid (stock or water). Cook until al-dente and then add the thawed seafood and fresh parsley for just a couple of minutes.

Ensure enough liquid to cook the lasagne

for more recipes head over to:  my recipes page


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