Salmon and Prawn Lasagne
Salmon and Prawn Lasagne
 Prep Time ~ 15 mins | Cooking Time ~ 75 mins |
 Approx Cost ~£? |  Difficulty ~Easy |
 Freeze ~? |  Serves ~8 |
Tip ~Freeze ahead; make the recipe in an ovenproof and freezerproof dish up to the stage of cooking the lasagne. Freeze for up to 1 month.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 leeks, finely chopped
2 garlic cloves, crushed
2 celery stalks, finely chopped
3cm / 1 ¼ inch piece fresh root ginger, grated
2 x 400g cans chopped tomatoes
100ml / 3 ½ floz each dry white wine and fish stock
2 tablespoons freshly chopped flat leafed parsley
50g / 2oz butter
40g / 1 ½ oz plain flour
450ml / ¾ pint milk
100g / 3 ½ oz each mature Cheddar and Parmesan grated
8 lasagne sheets
1.1kg / 2 ½ lb mixed fresh fish, including salmon and cod, chopped into large chunks and king prawns
Method
- Preheat the oven to 200C, Gas mark 6.
- Heat the oil in a pan and add the onion, leeks and garlic. Cook for 10 - 15 minutes until soft and golden.
- Add the celery and ginger and cook for 5 minutes. Add the tomatoes, wine, stock and parsley. Season well and bring to the boil, then simmer for 10 - 15 minutes.
- Meanwhile make the cheese sauce. Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat, and gradually add the milk, stirring all the time.
- Return to the hob and bring to the boil, then simmer for 2 - 3 minutes until thickened. Add half the cheeses, season and stir well.
- To assemble the lasagne, spoon a quarter of the tomato sauce into the bottom of a 3 litre / 5 ¼ pint rectangular ovenproof dish.
- Top with two sheets of lasagne, a third of the fish, a little cheese sauce and 1 tablespoon of each cheese.
- Repeat until all ingredients are used, finishing with a layer of pasta topped with the remaining cheese sauce and cheeses.
- Cook for 45 minutes until heated through and golden on top.
- Serve with a fresh green salad.