2 tablespoons double cream
450ml (¾ pint) white sauce, hot
250g (9oz) peeled raw tiger prawns
175g (6oz) haddock fi llet, skinned and cut into chunks
125g (4oz) button mushrooms, sliced
125g (4oz) white crab meat
Salt and freshly ground black pepper
9 sheets lasagne
Pinch of cayenne pepper
125g (4oz) Jarlsberg cheese, grated
Preheat the oven to 200°C/400°F/Gas 6.
Stir the cream into the white sauce with the prawns, haddock, mushrooms and crab
meat. Season well.
Arrange 3 sheets of lasagne in the bottom of a large oven-proof dish.
Spoon half the fish mixture on top of the lasagne, then sprinkle with cayenne and half the cheese.
Add 3 more lasagne sheets, then the fish mixture, the cayenne and the rest of the cheese. Top with the remaining lasagne. Uncover and cook for 15-20 minutes more until golden and bubbling.