Seafood and Leek Lasagna

ZWT III. From Simply Pasta and Italian.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1  lb  haddock, filleted, skin removed, and fish flaked
• 4  ounces shrimp
• 4  ounces sole fillets, skin removed and flesh sliced
• 1  lemon, juice of
• 4  tablespoons butter
• 3  leeks, thinly sliced
• 1⁄2 cup all-purpose flour
• 2 1⁄2 cups milk
• 2  tablespoons honey
• 1 3⁄4 cups  grated mozzarella cheese
• 1  lb  precooked  lasagna noodle
•  salt and pepper

Directions

1. Put the haddock fillet, shrimp, and sole fillet into a large bowl and season with salt, pepper, and lemon juice, and refrigerate.
2. melt the butter in a large saucepan, add the leeks and cook stirring until soft.
3. Add the flour and stir in until absorbed.
4. Gradually stir in enough milk to make a thick and creamy sauce.
5. Blend in the honey and mozzarella cheese and cook for an additional 3 minutes.
6. Remove the pan from the heat and mix in the fish and shrimp.
7. Make alternate layers of fish sauce and lasagna in an oven proof baking dish, finishing with a layer of fish sauce on top.
8. Sprinkle the parmesan cheese over top and bake for 30 minutes at 350°F.