Seafood Lasagne

80 minutes Prep: 20 minutes Cook: 60 minutes

400 calories per serving view nutrition facts

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8	ounces	haddock
8	ounces	cod fillets
30	ounces	milk
1	each	bay leaf
3	ounces	butter	or margarine
3	ounces	flour, all-purpose	plain
6	ounces	cheddar cheese	grated
4	tablespoons	parsley leaves	fresh, chopped
1	pinch	cayenne pepper
1	x	salt and black pepper
4	ounces	prawns	peeled
2	large	eggs	hard-boiled, shelled, and chopped
7	ounces	corn niblets	sweet
6	ounces	lasagna noodles

Place haddock and cod fillets in a pan.

Pour over 20 fluid ounces of the milk and add bay leaf.

Slowly bring liquid to the boil, then simmer for 3 to 5 minutes until fish is cooked.

Remove fish and strain liquid, then make it up to 30 fluid ounces with the remaining 10 fluid ounces of milk.

In a separate pan, melt butter or margarine.

Remove pan from heat.

Stir in flour and gradually blend in milk.

Return pan to heat, stirring constantly.

When liquid is smooth, bring sauce to the boil to thicken.

Add half the cheese and parsley, with cayenne pepper.

Season to taste.

Skin and flake fish, and place in a bowl with prawns, eggs and sweetcorn (plus liquid from can).

Stir in two-thirds of the sauce (reserve remainder), then spoon half the mixture over the base of a 4 pint / 2.

25 litre shallow ovenproof dish. Cover with a layer of lasagne, repeat layers.

Preheat oven to 180C/350F/Gas Mark 4.

Spoon reserved sauce over lasagne.

Mix together remaining cheese and parsley. Sprinkle over lasagne.

Bake in preheated oven for 1 hour, until golden brown.

Serve with salad.

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Serving Size 315g

Amount per Serving

Calories 400 49% of calories from fat