21 December 2012,23:02 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Preheat oven to moderate 180°C. Line a greased shallow dish (approximately 30 x 30 cm shallow lasagna dish) with lasagne sheets, breaking them to fill any gaps. Set aside.
  • Chop fish and scallops into even-sized pieces. Chop prawns.
  • Melt butter in large pan. Add leek and cook, stirring of about 2 minutes . Add flour and cook, stirring for a minute.
  • Gradually blend in milk and wine, stir until mixture is smooth. Cook, stirring constantly, over medium heat until sauce boils and thickens.
  • Reduce heat; simmer 5 minutes. Remove from heat; stir in cheese, salt and pepper. Add seafood; simmer 2 minutes. Remove from heat.
  • Spoon half the seafood mixture over lasagne sheets. Top with a layer of lasagne sheets. Continue layering, finishing with lasagne sheets.
  • Pour cream over the top. Sprinkle with combined parmesan and parsley. Bake, uncovered, for 30 minutes or until bubbling and golden.


  • 250 grams packet instant lasagne sheets 
  • 500 grams boneless fish fillets 
  • 125 grams scallops, cleaned 
  • 500 grams raw prawns, shelled and deveined 
  • 125 grams butter or margarine
  • 1 leek, cleaned and sliced 
  • 150 grams plain flour
  • 425 ml milk
  • 400 ml dry white wine
  • 120 grams freshly grated cheddar cheese 
  • Salt, to taste freshly ground black pepper, taste
  • 120 ml thickened or pouring cream 
  • 100 grams freshly grated parmesan cheese 
  • 15 grams chopped fresh parsley

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