2 cans Linstead Market Jamaica™ Ackee
1 ¼ cups shrimp (peeled & de-veined)
1 large onion (chopped)
3 cloves garlic (chopped)
½ tsp fresh thyme
2 tbsp parsley
1 cup red & green sweet peppers
½ tsp scotch bonnet pepper
1 small pack lasagne
3 cups shredded cheddar cheese
2 cups white sauce


Boil Lasagne for 8 minutes. Drain and cool under cold tap water, put aside. In a hot skillet, sauté onions, garlic, peppers, thyme and parsley, fold in shrimp. Drain liquid from Ackee and add to shrimp mixture (do not overcook). Grease rectangular ovenproof dish; arrange layer of Lasagne followed by Ackee mixture and top with white sauce and cheese. Repeat layer three times. Top with layer of sauce and cheese, sprinkle with parsley and a dash of black pepper. Bake at 375°F until golden brown.

White Sauce Ingredients:

2 cups fresh cows milk (hot)
3ozs butter
¼ cup all purpose flour
1 bay leaf
Dash of white pepper


In a small sauce pan over medium heat, melt butter, then add flour and whisk slowly. When flour is completely dissolved, add hot milk gradually -still whisking to avoid lumps- reduce heat. Add white wine or beer for flavour.