Kazza the Blank One

This was the second recipe out of my Women's Weekly Gratins and Bakes book.  

Lasagna sheets, butter, flour, milk, white wine, lemon zest, parsley, prawns, fish, crab meat, cheese.

There was one basa fillet, chopped, a few hundred grams of prawns, deveined and chopped, and a pack of crab meat.  In the photo all the seafood is mixed in the bowl.

I pretty much ignored the recipe for the bechamel sauce and winged it using Lana's recipe/method.  Although I did add parsley, lemon zest and white wine as per the recipe.

Then it's just layer.  Bit of bechamel, pasta, meat, bechamel, pasta, meat, bechamel, pasta, bechamel, cheese.  I think.  Something like that.  Can't actually remember the exact layering ;)

Baked for three quarters of an hour or so, maybe a tad longer.

Is the juice worth the squeeze?
Me: Maybe.  It was good, but seafoody, and the crab meat was super expensive ($20 for a little pack).  And prawns are always a pain to devein, that took ages.
Stu: Definitely.  He ate like half of it in one go, and loved the leftovers as well.