SEAFOOD LASAGNE

You will need a 22x 32 baking dish . Preheat oven to 180 deg C. Melt 40 gm of butter/marg in a large pan over a medium heat . Add 1 finely sliced leek and 2 carrots finely sliced , 1 dsp of Italian herbs and 2 tbs of minced garlic. Cook until leek has softened . Sprinkle over 1/3rd cup of plain flour , stir , continuing to cookfor 2 minutes . Gradually add 2 cups of stock and 2 cups of milk . Continue to cook and stirring until the mixture thickens slightly . Add 1 tbs of Dijon mustard and 1/2 cup of tasty cheese , stir to combine . remove from heat , set side for a few minutes . Now stir through 1 kg of marinara mix or 1 kg of sliced fresh fish fillets .(skinless). Season with cracked black pepper . In a separate bowl mix together 2/3 cup of panko crumbs , 1 tbs of peanut oiul . Liberally spray your baking dish with cooking oil and sprinkle with dried dill . Line the base of the baking dish with lasagne sheets . Top with 1/3rd of the seafood mixture . Repeat with another layer of lasagne sheets and 1/2 remaining mixture . Repeat with remaining lasagne sheets and seafood mixture . Sprinkle the panko crumb and oil mixture over top with a handful of grated cheese and a little Italian spice mix. Bake for 40 minutes or until pasta is tender and breadcrumbs golden .