Ingredients
- 250 g (9 oz) lasagne sheets
- 500 g (1 lb 2 oz) boneless fish fillets
- 125 g (4 1/2 oz) scallops
- 500 g (1 lb 2 oz) raw prawns (shrimp), peeled and deveined
- 125 g (4 1/2 oz) salted butter
- 1 leek, sliced
- 90 g (3 1/4 oz/3/4 cup) plain (all-purpose) flour
- 500 ml (17 fl oz/2 cups) milk
- 500 ml (17 fl oz/2 cups) dry white wine
- 125 g (41/2 oz/1 cup) grated cheddar cheese
- 125 ml (4 fl oz/1/2 cup) pouring (whipping) cream
- 60 g (2 1/4 oz) grated parmesan cheese
- 2 tablespoons chopped parsley
Method
1. Preheat the oven to 180°C (350°F/ Gas 4). Grease a shallow 24 × 30 cm (9 1/2 × 12 inch) ovenproof dish and line with lasagne sheets, breaking them to fill any gaps. Chop the fish and scallops into bite-sized pieces. Chop the prawns.
2. Melt the butter in a large saucepan and cook the leek, stirring, for 1 minute. Add the flour and cook, stirring, for 1 minute. Remove from the heat and slowly stir in the milk and wine until smooth. Return to medium heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for 3 minutes. Stir in the cheddar cheese and seafood, season and simmer for 1 minute.
3. Spoon half the seafood sauce over the lasagne sheets. Top with another layer of lasagne sheets. Continue layering the sauce and the sheets, finishing with lasagne sheets.
4. Pour the cream over the top. Sprinkle with the combined parmesan and parsley and bake for 30 minutes, or until bubbling and golden.
