|Olive oil||2 Tablespoon|
|Leek||1 , white part only, finely chopped|
|Chopped canned tomatoes||14 Ounce (440 Gram)|
|Tomato puree||2 Tablespoon|
|Uncooked prawns||1 Pound, shelled and deveined, cut into small pieces (500 Gram)|
|Boneless fish fillets||8 Ounce, cut in small|
|Spinach lasagna sheets||15|
|Mozzarella cheese||4 Ounce, thinly sliced (125 Gram)|
1. Preheat oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan, add the leek and cook until tender. Stir in the tomatoes and tomato puree. Cook until mixture boils then simmer uncovered until sauce is slightly thickened. Stir in the prawn and fish pieces, cover and cook over low heat for about 5 minutes.
2. Cook the lasagne in a saucepan of boiling water until al dente. Place lasagne in a large bowl of cool water until ready to use.
3. Spoon one third of the sauce into the bottom of a 5cm/2in-deep casserole dish. Dram lasagne sheets and arrange a single layer over the seafood sauce. Spoon another third of the sauce over the lasagne, and top with another layer of lasagne.
4. Spread the remaining third of sauce over lasagne and top with mozzarella cheese. Bake in oven for 40 minutes.