I have used haddock in this recipe; you can if you wish use any white fish.  This lasagne will serve 6 and add 640 calories to your daily total.  Total time for preparation and cooking is between 1 hour 15 min and 1 hour 30 minutes.

• 450g haddock - fillet is best for this
• 300ml white wine
• 50g carrots
• 50 g onion
• 200g dried lasagne - I prefer to use spinach in this one
• 150g butter
• 450g leeks
• I garlic clove
• 90g plain flour
• 150ml single cream
• 150ml soured cream
• 15g dill
• 250g of cooked mixed seafood - easy to pickup at Tesco, etc
• 50g cheddar cheese
• 30g grated parmesan cheese
• Fresh dill and lemon slices for the garnish
• Salt and pepper to season

Put the haddock in a pan and cover with water and half the wine.  Add the carrots and onions, season with some salt and pepper and bring to the boil.  Cover and simmer for about 5 minutes, the fish should be tender at this point.

Take the fish out of the pan and flake the fish, make sure you remove all the bones, if you don’t it is a sure way to annoy the kids and never get them to eat this again.

Pour the juices from the pan into a measuring jug - you will need 1 litre - add more water if required to bring it up to this level.

Cook the lasagne according to the instruction on the packet.  When cooked drain and run cold water over it to cool the lasagne and then lay it out on a tray and cover.  Set aside.

Melt 50g of the butter into a pan and slowly cook the leeks and garlic.  The garlic needs to be pealed, crushed and chopped.   Cover the leaks and simmer for about 10 minutes until they go soft.  Take the leeks out on the pan, put on a plate and leave to the side.

Add the rest of the butter to the pan, add the flour once the butter has melted -mix well.  Take the pan off the heat and add in the 1 litre of stock and the remaining wine.  Bring to the boil for 2 minutes while stirring.  Take the pan off the heat again and add the cream, soured cream, and dill.

Now comes the building of the lasagne.

You need a 3 litre shallow ovenproof dish.  Spoon a little of the sauce from the pan into the oven dish and layer with lasagne.   Next is the haddock, mixed seafood, and leeks - not all at once.  You want to layer this all the way to the end of the lasagne strips.  Pour the rest of the sauce from the pan over the finished dish.

Grate the cheese and scatter across the top.

Cook in the oven at 200 c, mark 6 gas, for 45 - 50 minutes.  Leave to cool slightly and garnish with the dill and lemon.