50 g butter
50 g plain flour
600 ml milk
225 g smoked haddock fillet; skinned and cubed
100 g peeled prawns
100 g peas
1/2 lemon; zest only
100 g ready to cook lasagna verdi
1 egg; beaten
150 g natural yogurt
100 g cheddar cheese; grated
parsley sprigs; to garnish
whole prawns; to garnish
Yield: 6 servings
Place the butter, flour and milk in a pan, heat stirring continuously until the sauce thickens, boils and is smooth. Cook for 1 minute. Remove pan from heat, add the fish, prawns, peas and lemon zest. Place half the mixture in the base of a 25 x 20 cm ovenproof dish, cover with half the lasagna and repeat the layers.
Whisk together the egg and yogurt, stir in half the cheese and pour over the lasagna. Sprinkle over the remaining cheese and bake at 200 C / 400 F / Gas 6 for 25-30 minutes until golden brown. Garnish with parsley and whole prawns.