600 ml milk
¼ tsp ground nutmeg
85 g butter
50 g flour
227 ml double cream
100 g grated Parmesan cheese
1 egg, beaten
3 x 100 g pots brown + White crabmeat
2 x 500 g pkt leeks, washed + finely sliced
12 sheets lasagna
400 g hake, cut into chunks


Stir the flour and butter together. Whisk in the milk and nutmeg. Stir
until thickened.
Remove from heat and stir in cream and adjust seasoning.
Separate 450 ml of the sauce and beat in the Parmesan and egg. Once cooled,
add in the crab ? meat into the rest of the sauce.
Melt the remaining butter, cook leeks for 10 minutes until softened.
Lightly grease a square oven dish.
Spoon ¼ of leeks at the bottom. Top with lasagne, cover with crab mixture
and scatter the chunks of fish ?.
Top with lasagne sheets, then leeks, lasagne then cheese ? sauce.
Top with remaining Parmesan.
Bake at 180 degrees C. for 20-25 minutes or until skewer goes through

Serve warm with Salad.
Bon Àpetit!