Traditional lasagne is delicious, but this seafood variation is extra special. Combining basa, prawns, salmon and baby spinach, this decadent dish is made perfect by a generous dash of lemon juice and a side salad.
Ingredients 100g unsalted butter
1 large leek, white/pale green parts only, thinly sliced
¾ cup plain flour
2 ½ cups milk
200g basa fillets, cut into bite-sized pieces
200g skinned and deboned salmon fillets, cut into bite-sized pieces
200g green king prawns, shelled, deveined and cut into bite-sized pieces
2 teaspoons dill
100g baby spinach leaves
3 sheets fresh lasagne
2 cups shredded tasty cheese
Salad and lemon wedges to serve
Preheat oven to 180°C (fan-forced).
In a large heavy-based frying pan, heat butter over medium heat.
Add flour and cook, stirring for 1 minute, or until combined.
Gradually add milk, stirring constantly.
Season with sea salt and freshly ground black pepper.
Add leek, stirring occasionally, and cook for 5 minutes, or until soft.
Reserve 1 ½ cups of béchamel sauce and set aside.
Add fish pieces, prawns and dill to frying pan.
Cook for 1-2 minutes, allowing fish to release some juices.
Spoon 1/3 of fish mixture into a small but deep baking dish.
Top with a layer of baby spinach leaves and one lasagne sheet.
Repeat previous two steps with remaining fish mixture, baby spinach leaves and lasagne sheets.
Cover final lasagne sheet with reserved béchamel sauce, then top with shredded tasty cheese.
Cook covered for 30 minutes, then remove lid and cook for a further 10 minutes, or until cheese is golden.
Serve lasagne with salad and lemon wedges, these are key, and enjoy.