What you need
1 medium leek, trimmed, halved, washed, thinly sliced
2 medium carrots, peeled, finely chopped
1 teaspoon fresh lemon thyme leaves
2 garlic cloves, crushed
1/3 cup plain flour
2 cups chicken stock
2 cups milk
1 tablespoon dijon mustard
1 cup grated tasty cheese
500g salmon fillets, cut into 2cm pieces
200g ling, cut into 2cm pieces
12 (400g) green king prawns, peeled, deveined
2/3 cup panko breadcrumbs
1 tablespoon olive oil
6 fresh lasagne sheets
Green salad, to serve
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What to do
Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 22cm x 31cm baking dish.
Melt butter in a large frying pan over medium heat. Add leek, carrot, thyme and garlic. Cook, stirring, for 5 minutes or until leek has softened. Add flour. Cook, stirring, for 2 minutes. Gradually add stock and milk, stirring, for 5 to 7 minutes or until mixture thickens slightly. Add mustard and half the cheese. Stir to combine. Remove from heat. Stand for 10 minutes. Stir in salmon, ling and prawns. Season with salt and pepper.
Combine breadcrumbs, olive oil and remaining cheese in a bowl. Line the prepared baking dish with 2 lasagne sheets. Top with 1/3 seafood mixture. Top with another 2 lasagne sheets and half remaining seafood mixture. Repeat with remaining lasagne sheets and seafood mixture. Sprinkle with breadcrumb mixture. Bake for 35 to 40 minutes or until pasta is tender and breadcrumbs are golden. Stand for 10 minutes. Serve with salad.