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Lasagne Marinara
Cook up this tasty Italian treat to warm up your winter evenings.
ingredients
500g green prawns
500g scallops
800g ling fish
1.2kg (3 x 400g) canned tomatoes
1 onion, chopped
2 cloves of garlic, chopped
sprig of parsley
freshly ground pepper
2 cups of water
125ml (½ cup) pernod
1 packet lasagne sheets
3 leeks
3 cloves garlic
4 tablespoons olive oil
1 bunch basil, leaves taken off
600ml milk
50g butter
50g flour
salt and pepper
3 tablespoons parmesan
method
Peel and de-vein the prawns, reserving the heads and shells to make the stock. Trim the scallops and cut the fish into cubes. Mix the seafood together and put back into the refrigerator until required.
To make the stock, put the tinned tomatoes, onion, celery, carrot, garlic, parsley, freshly ground pepper, prawn heads and shells into a pot with the water. Bring to the boil and cook for 45 minutes. Push through a sieve or use a mouli to extract all the flavour and juices from the cooked ingredients. Put back into a saucepan, add the pernod, salt and pepper.
Heat the olive oil in a pan, add the leaks and garlic and cook for about ten minutes. Take out and set aside. Heat a little more oil and add the seafood. Toss quickly in the pan until it is just cooked. Take off the heat.
Precook the lasagne sheets for 5 minutes in boiling salted water with a dash of oil.
To assemble the lasagne, take a greased ovenproof dish and put a layer of tomato sauce on the bottom, then add a layer of pasta, leeks, seafood, basil leaves, tomato sauce and a layer of lasagne sheets. Repeat — finishing with another layer of pasta.
Make Bechemel Sauce:
Heat the milk in a saucepan with the bayleaf, thyme and onion. Melt the butter in a heavy saucepan and add the flour, stirring over a gentle heat for one minute. Draw the pan off the heat, pour in the strained milk gradually and mix well or whisk until smooth. Return the sauce to the heat, add salt and pepper and stir continuously until boiling. Simmer for 2-3 minutes.
Spoon the sauce over the lasagne and top generously with parmesan cheese.
Bake in a preheated oven at 180C for 45 minutes.
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