• 50g butter
  • 1 onion sliced
  • 2 sticks celery, sliced
  • 40g flour
  • 150ml milk
  • 300ml single cream
  • 150ml white wine
  • finely grated juice and rind of 1 lemon
  • salt and black pepper
  • half a carrot, cut into thin matchsticks
  • 350g white fish skinned and cut into chunks
  • 350g salmon, skinned and cut into chunks
  • 225g peeled prawns
  • 30ml fresh chopped dill
  • 100g grated parmesan cheese
  • 9 sheets of lasagne


  • STEP 1
    Preheat oven to 190C 375F, gas mark 5
  • STEP 2
    Melt butter in a large saucepan and saute onion and celery for 5 mins stirring occasionally until softened slightly. Stir in flour and cook for 1 minute. Gradually stir in milk, cream and white wine until sauce has thickened. Stir in lemon rind and juice and season to taste.
  • STEP 3
    Add carrots and simmer for 5 minutes
  • STEP 4
    Put one third of the sauce into a separate saucepan and set aside. Add all fish and dill into the remaining sauce and simmer gently for 6 minutes. Then stir in half the cheese.
  • STEP 5
    Put 3 sheets of pasta into base of large ovenproof dish. Spoon over half the fish mixture. Put 3 sheets of pasta ontop and cover with remaining fish mixture.
  • STEP 6
    Top with last 3 sheets of past and spread with the saved sauce and sprinkle with cheese.
  • STEP 7
    Bake for 35 - 40 minutes until golden

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