My seafood lasagne recipe

I promised this to a couple of people, and can't entirely remember to whom it was promised. I'm 99% sure that everyone interested reads my blog, so here it is!

3/4 fill a big pot of water, with a dash (about a tablespoon) of extra-virgin olive oil, and a sprinkling of Oregano. Start it boiling (assuming your stove is slow like mine, and it takes a while to get to the boil!). Preheat the oven to 350 F.

Heat a frying pan, with enough extra-virgin olive oil to keep things from sticking (amount varies by state of pan!). Add in half a chopped onion, cook until onion is soft but not brown. Add in a sliced green pepper, chopped fresh garlic, a big pinch of oregano, sage, rosemary, thyme, a little lemon pepper. Mix vigorously. Throw in a small piece of butter (you can use something healthy, but butter really helps with the consistency), and then add in a can of tuna, a can of shrimp, and a can of crab-meat - making sure to drain off the brine from each of these first. Mix thoroughly, and cook on a low-medium heat, turning regularly (it's done when it starts to resemble a fish-mince).

In a second saucepan, boil two cups of milk, and a stick of butter. Stir a lot, until you have a seething, yellow liquid. Add cheese in until you have a thick - slightly lumpy - cheese sauce that either won't hold more cheese or tastes great. Add in a teaspoon of yellow mustard.

Add lasagne noodles to the boiling pot, cook for about 10 minutes until they are soft. Meanwhile, simmer the fishmeat, and stir the cheesy sauce. Prepare the lasagne pan (grease it, optionally line with foil).

Lay out a layer of soft noodles on the pan base. Smother with ricotta cheese, enough to hold it together. Cover with a base of the fish-mince, and then pour enough cheese sauce to cover it. Add another layer of noodles, more ricotta, more cheese sauce - repeat until the pan is full, being careful to have enough noodles to cover the top of the lasagne. The top layer needs a thick coating of ricotta, and all the remaining cheese sauce. Sprinkle with oregano, and add parsley to the top.

Then its decision time. For a really soft lasagne, cover it in foil (I recommend this) - some prefer slightly tougher noodles, and a 'brown baked' top appearance, for which you omit the cover.

Bake at 350F for about 30 minutes. Check on it a couple of times while it cooks to make sure it isn't boiling cheese over the top.

It's ready to eat. :-)
Mood: tired
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