Seafood Lasagne - serves 4

1 pound finnan haddock, filleted, skin removed and flesh flaked
4 ounces shrimp
4 ounces sole fillet, skin removed and flesh sliced
Juice of 1 lemon 4 tbsp butter
3 leeks, very thinly sliced
2 1/3 cups milk
1/2 cup all-purpose flour
2 tbsp honey
1 3/4 cups grated mozzarella cheese
1 pound precooked lasagne
2/3 cup grated Parmesan cheese, black pepper

Put the haddock fillet, shrimp, and sole fillet into a large bowl and season with black pepper to taste and a little lemon juice. Set aside while you start to make the sauce.
Melt the butter in a large saucepan, add the leeks and cook, stirring for 8 minutes. Add the flour and cook, stirring for 1 minute. Gradually stir in enough milk to make a thick, creamy sauce.
Blend in the honey and mozzarella cheese and cook for 3 minutes longer. Remove the pan from the heat and mix in the fish and shrimp.
Make alternate layers of fish sauce and lasagne in an ovenproof dish, finishing with a layer of fish sauce on top.
Generously sprinkle the grated Parmesan cheese and bake in a preheated oven at 350 F for 30 minutes.
Serve immediately.