---------- Recipe via Meal-Master (tm) v8.02
       Title: Seafood Lasagne
  Categories: Pastas, Fish, Main dish
       Yield: 6 servings
       8 oz Smoked Haddock Fillet
       8 oz Cod fillet
      30 fl Milk
       1    Bay leaf
       3 oz Butter or margarine
       3 oz Plain Flour
       6 oz Cheddar Cheese, Grated
       4 tb Chopped Fresh Parsley
         pn Cayenne Pepper
            Salt and Pepper
       4 oz Peeled Prawns
       2    Eggs, Hard-boiled, shelled
            -and chopped
       7 oz Can Sweetcorn niblets
       6 oz (Dry Weight) Lasagne Verde
            Salad to serve
   Place haddock and cod fillets in a pan. Pour over 20 fluid ounces of
   the milk and add bay leaf. Slowly bring liquid to the boil, then
   simmer for 3 to 5 minutes until fish is cooked. Remove fish and
   strain liquid, then make it up to 30 fluid ounces with the remaining
   10 fluid ounces of milk.
   In a separate pan, melt butter or margarine. Remove pan from heat.
   Stir in flour and gradually blend in milk. Return pan to heat,
   stirring constantly. When liquid is smooth, bring sauce to the boil
   to thicken. Add half the cheese and parsley, with cayenne pepper.
   Season to taste.
   Skin and flake fish, and place in a bowl with prawns, eggs and
   sweetcorn (plus liquid from can). Stir in two-thirds of the sauce
   (reserve remainder), then spoon half the mixture over the base of a 4
   pint / 2.25 litre shallow ovenproof dish. Cover with a layer of
   lasagne, repeat layers.
   Preheat oven to 180C/350F/Gas Mark 4. Spoon reserved sauce over
   lasagne. Mix together remaining cheese and parsley. Sprinkle over
   lasagne. Bake in preheated oven for 1 hour, until golden brown. Serve
   with salad.
   Source: CHAT Magazine