Seafood and Leek Lasagna

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. 1

   Put the haddock fillet, shrimp, and sole fillet into a large bowl and season with salt, pepper, and lemon juice, and refrigerate.

2. 2

   melt the butter in a large saucepan, add the leeks and cook stirring until soft.

3. 3

   Add the flour and stir in until absorbed.

4. 4

   Gradually stir in enough milk to make a thick and creamy sauce.

5. 5

   Blend in the honey and mozzarella cheese and cook for an additional 3 minutes.

6. 6

   Remove the pan from the heat and mix in the fish and shrimp.

7. 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. 8

   Sprinkle the parmesan cheese over top and bake for 30 minutes at 350°F.