Ingredients

2 tb sp olive oil
1 leek, white part only, finely chopped
440g chopped canned tomatoes
2 tb sp tomato puree
500g uncooked prawns, shelled and de veined, cut into small pieces
250g boneless white fish fillets, cut into small pieces
15 sheets spinach lasagna
125g mozzarella cheese, thinly sliced.

Method

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, uncover, until sauce is slightly thickened. Stir in the prawns and fish pieces, cover and cook over a low heat for about 5 minutes.

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.

Spoon one third of the sauce in to the bottom of a 5cm 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.

Spread the remaining sauce over lasagna and top with mozzarella cheese.
Bake at 180C/350F for 40 minutes.


(Serves: 4)