Summer Seafood Lasagne

Summer Seafood Lasagne
20 Mins
Prep time
50 Mins
Cooking time
Serves 4

What you need

  • 1 cup tomato pasta sauce
  • 3 - 5 fresh lasagne sheets
  • 125g tub PHILADELPHIA Light Spreadable Cream Cheese
  • 1/4 cup light sour cream
  • 1/4 cup reduced fat milk
  • 1/4 cup basil pesto
  • 180g roasted red capsicum, thinly sliced
  • 300g seafood marinara mix

How to make it

  • SPREAD the base of a 26 x 15cm lasagne dish, with a thin layer of tomato sauce. Top with a sheet of pasta and spread another thin layer of sauce.
  • COMBINE PHILLY, sour cream, milk and pesto to make a smooth paste. Spread 1/3 over tomato sauce layer. Build on the pesto layer with red capsicum and marinara mix, finishing with a sheet of pasta. Repeat layer.
  • SPREAD top layer with PHILLY pesto. Bake at 180°C for 30 minutes or until cooked through.