Creamy Fish and Prawn Lasagne
( SERVES 6 )

Listener 16/7/2011

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Ingredients

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3 tbsp	Olive oil
9	Lasagne sheets
1	Onion
2	Garlic cloves
400 g	Snapper fillets
200 g	John dory fillets
250 g	Prawns, green-shelled
150 ml	Dry white wine
½ cup	Fresh herbs, (dill, chives, and parsley)
1	Lemon
1 to taste	Salt & freshly ground pepper
50 g	Pecorino cheese

Béchamel Sauce

1 Ltr	Milk
1	Bay leaf
100 g	Butter
80 g	Flour
1 to taste	Salt
1	Whole nutmeg

Directions

Preheat the oven to 180 degC. Heat a large pan of salted water, add a tablespoon of the oil and bring to a rapid boil.
Add the lasagne sheets(Montebello Grano Duro) and simmer for 3-4 minutes to soften. Remove, drain well and place on sheets of baking paper so they do not stick together.
In a large frying pan, gently heat the remaining 2 tablespoons of oil, then add the onion(finely sliced) and garlic(crushed) and cook until it starts turning golden.
Add the fish(cut into 3cm chunks), the prawns(sliced lengthways) and the wine, then simmer for a minute.
Stir in the chopped herbs and lemon zest(from 1 lemon), season with salt and plenty of black pepper and take off the heat.
To make the sauce, put the milk and bay leaf into a saucepan and bring to simmering point. Turn off the heat and allow the milk to infuse with the bay leaf for 10 minutes.
Melt the butter in a heavy-bottomed saucepan and stir in the flour. Allow to gently sizzle until the mixture becomes straw-coloured.
Slowly add the infused milk, stirring constantly. When all the milk is added and the sauce has thickened slightly, add salt and ½ a grated nutmeg to taste.
To assemble the lasagne, take a deep dish (35cm x 25cm) and spread 2 tablespoons of sauce across the bottom.
Lay 3 sheets of pasta on top. Spread half the fish mixture on top of the pasta and cover with a third of the sauce.
Lay 3 more sheets on top of this layer and repeat the layering with the remaining fish mixture, covering with half the remaining sauce.
Cover with the final 3 sheets of pasta and spread the remaining sauce to cover the pasta. Sprinkle with cheese.
Bake for 25-30 minutes until the top is golden and bubbling. Remove from the oven and let the lasagne settle for 10 minutes. Serve with a crunchy green salad.