Seafood Lasagne

One of my older favourites, a recipe from Classic Italian Cooking Course.

• 5 tablespoon(s) butter
• 1 lb white fish
• 8oz / 200g shrimp, deveined and roughly chopped 
• 3 cups mushroom, chopped 
• 3 tablespoon(s) flour
• 2 1/2 cups hot milk
• 1 1/4 cups heavy cream
• 1 can 14oz diced tomatoes
• 2 tablespoons fresh basil leaves
• 1 package(s) no-cook, 8 sheets lasagna noodles
• 1 cups grated parmesan cheese
• 1 pinch(s) +pepper salt 

1. Melt 1 tbsp of the butter in a large, deep saute pan, add the monkfish and shrimp and saute over medium to high heat for 2-3 minutes. As soon as the shrimp turn pink, remove them with a slotted spoon and place in a bowl.

2. Add the mushrooms to the pan and saute for about 5 minutes, until the juices run and the mushrooms are soft. Remove with a slotted spoon and add to the fish in the bowl.

3. Melt the remaining butter in a saucepan, add the flour and stir over low heat for 1-2 minutes. Remove the pan from the heat and gradually whisk in the milk. Return to the heat and bring to a boil, whisking. lower the heat and simmer for 2-3 minutes, whisking occasionally, until thick. Whisk in the cream and cook over low heat for 2 more minutes.

4. Remove the sauce from the heat and stir in the fish and mushroom mixture with all the juices that have collected in the bowl. Add salt to taste, and plenty of pepper. Preheat the oven to 190C.

5. Spread half the chopped tomatoes over the bottom of a baking dish. Springke with half the basil and add salt and pepper to taste. Ladle 1/3 of the sauce over the tomatoes.

6. Cover the sauce with four lasagne sheets. Spread the remaining tomatoes over the lasagne and sprinkle with the basil and salt and pepper to taste. Ladle 1/2 of the remaining sauce over. Arrange the remaining lasagne sheets on top, top with the rest of the sauce and cover with cheese. Bake for 30-40 minutes until golden and bubbling. Serve hot, garnished with fresh herbs.