Salmon and prawn lasagne

Method

1 Preheat the oven to 200°C (180°C fan) mark 6. Heat the oil in a pan and add the onion, leeks and garlic. Cook for 10–15min until soft and golden. Add the celery and ginger and cook for 5min. Add the tomatoes, wine, stock and parsley. Season well and bring to the boil, then simmer for 10–15min.

2 Meanwhile, make the cheese sauce. Melt the butter in a pan, stir in the flour and cook for 1min. Take the pan off the heat and gradually add the milk, stirring all the time. Return to the hob and bring to the boil, then simmer for 2–3min to make a sauce. Add half the cheeses, season and stir well.

3 To assemble the lasagne, spoon a quarter of the tomato sauce into the bottom of a 3 litre (5¼ pint) rectangular ovenproof dish. Top with two sheets of lasagne, a third of the fish, a little cheese sauce and 1tbsp of each cheese. Repeat until all ingredients are used, finishing with a layer of pasta topped with the remaining cheese sauce and cheeses.

4 Cook for 45min until heated through and golden on top. Serve with a rocket, radicchio and avocado salad.

Freeze ahead
Make the recipe in an ovenproof and freezerproof dish up to the end of step three. Freeze for up to one month.

To serve
Thaw overnight at room temperature. Complete recipe.

For a vegetarian option…
Make the recipe as above, using vegetable stock in place of fish stock and replacing the mixed fish and prawns with a 250g tub of ricotta cheese.