Add the spinach and gently cook for 2 minutes until wilted.
300 g Spinach
Add all the fish and stock and stir and gently cook for 5 minutes, until the fish is just cooked and the stock has reduced. Flake the fish and stir in the chives.
600 g Fish pie mix, 100 ml Vegetable stock, 5 g Chives, 200 g King prawns
Meanwhile, make the cheese sauce by melting the butter in a saucepan and add the flour and mix well. Then, gradually add the milk a little as a time and whisk quickly so get rid of all lumps. Stir in the nutmeg, Dijon and cheddar.
75 g plain flour, 75 g Butter, 750 ml Skimmed milk, 0.25 teaspoon Ground nutmeg, 1 teaspoon Dijon mustard, 60 g Cheddar cheese
Add a little béchamel to the bottom of a lasagna dish and top with some of the seafood and spinach mixture. Add a layer of lasagna sheets.
150 g Lasagna sheets
Repeat to build up the lasagna to 3 layers, finishing with a layer of béchamel. Sprinkle with the Parmesan and bake for 30-35 minutes or until golden.
60 g Parmesan
You could add scallops to this too, or even some cod and haddock.
We used a red sauce (but didn't make it too rich so it didn't take anything away from the fish flavours), however you could stick with a creamy white sauce.
Try roasting up some vegetables and stirring it in to the seafood mixture.
Leftovers freeze well for up to 2 months.
You can make a low carb version of this by swapping the lasagna sheets for grilled courgette or aubergine.