Seafood And Leek Lasagna - cooking recipe

Ingredients

1 lb haddock, filleted, skin removed, and fish flaked
4 ounces shrimp
4 ounces sole fillets, skin removed and flesh sliced
1 lemon, juice of
4 tablespoons butter
3 leeks, thinly sliced
1/2 cup all-purpose flour
2 1/2 cups milk
2 tablespoons honey
1 3/4 cups grated mozzarella cheese
1 lb precooked lasagna noodle
salt and pepper

Preparation

Put the haddock fillet, shrimp, and sole fillet into a large bowl and season with salt, pepper, and lemon juice, and refrigerate.
melt the butter in a large saucepan, add the leeks and cook stirring until soft.
Add the flour and stir in until absorbed.
Gradually stir in enough milk to make a thick and creamy sauce.
Blend in the honey and mozzarella cheese and cook for an additional 3 minutes.
Remove the pan from the heat and mix in the fish and shrimp.
Make alternate layers of fish sauce and lasagna in an oven proof baking dish, finishing with a layer of fish sauce on top.
Sprinkle the parmesan cheese over top and bake for 30 minutes at 350\u00b0F.