Seafood Lasagna

6 standard portions

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Ingredients

• 1 tbsp Olive oil
• 600 g Fish pie mix
• 200 g King prawns
• 300 g Spinach
• 150 g Lasagna sheets (sliced)
• 4 Shallots (diced)
• 3 Garlic clove (crushed)
• 1 Leek (sliced)
• 100 ml Vegetable stock
• 75 g Plain flour
• 75 g Butter
• 750 ml Skimmed milk
• 60 g Cheddar cheese (grated)
• 60 g Parmesan (grated)
• 5 g Chives (chopped)
• 0.25 tsp Ground nutmeg
• 1 tsp Dijon mustard

Method

1. Preheat the oven to 200°C/180°C(fan)/400°F/Gas 6.
2. In a large pan, heat 1 tbsp Olive oil and then add 4 Shallots, 3 Garlic clove and 1 Leek and gently heat for 5 minutes until softened.
3. Add 300 g Spinach and gently cook for 2 minutes until wilted.
4. Add 600 g Fish pie mix, 200 g King prawns and 100 ml Vegetable stock and stir and gently cook for 5 minutes, until the fish is just cooked and the stock has reduced. Flake the fish and stir in 5 g Chives.
5. Meanwhile, make the cheese sauce by melting 75 g Butter in a saucepan and add 75 g Plain flour and mix well. Then, gradually add 750 ml Skimmed milk a little as a time and whisk quickly so get rid of all lumps. Stir in 0.25 tsp Ground nutmeg, 1 tsp Dijon mustard and 60 g Cheddar cheese .
6. Add a little béchamel to the bottom of a lasagna dish and top with some of the seafood and spinach mixture. Add a layer of the 150 g Lasagna sheets.
7. Repeat to build up the lasagna to 3 layers, finishing with a layer of béchamel. Sprinkle with 60 g Parmesan and bake for 30-35 minutes or until golden.