Classic Seafood Lasagna
|Olive oil||2 Tablespoon|
|White of leek||1 , finely chopped|
|Chopped canned tomatoes||14 Ounce (440 g)|
|Tomato puree||2 Tablespoon|
|Uncooked prawns||1 Pound, shelled and deveined, cut into small pieces (500 g)|
|Boneless white fish fillets||8 Ounce, cut into small pieces (250 g)|
|Spinach lasagna sheets||15|
|Mozzarella cheese||4 Ounce, thinly sliced (125 g)|
1. Preheat oven. 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 lasagna in a saucepan of boiling water until al dente. Place lasagna in a large bowl of cool water until ready to use.
3. Spoon one third of the sauce into the bottom of a 5 cm / 2 in-deep casserole dish. Drain lasagna sheets and arrange a single layer over the seafood sauce. Spoon another third of the sauce over the lasagna, and top with another layer of lasagna.
4. Spread the remaining third of sauce over lasagna and top with mozzarella cheese. Bake at 180° C/350° F/Gas 4 for 40 minutes.