ingredients

50g/2oz butter

50g/2oz plain flour

1 teaspoon mustard powder

600ml/1pt milk

2 tablespoons olive oil, plus extra

for oiling

1 onion, chopped

2 garlic cloves, finely chopped

1 tablespoon fresh thyme leaves

450g/1lb mixed mushrooms, sliced

150ml/5fl oz white wine

400g/14oz canned chopped

plum tomatoes

450g/1lb mixed skinless white fish

fillets, cubed

225g/8oz scallops, trimmed

4–6 sheets fresh lasagne

225g/8oz mozzarella cheese,

chopped

salt and freshly ground

black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6.

• Melt the butter in a saucepan over a low heat. Add the flour and

mustard powder, and stir until smooth. Cook gently for 2 minutes

without colouring.

• Gradually add the milk, whisking until smooth. Bring to the boil and

simmer for 2 minutes. Remove from the heat and reserve. Cover the

surface of the sauce with cling film to prevent a skin forming.

• Heat the oil in a large frying pan over a low heat. Add the onion, garlic

and thyme, and sweat for 5 minutes until softened. Add the mushrooms

and cook for a further 5 minutes until softened. Stir in the wine, and boil

rapidly until nearly evaporated. Stir in the tomatoes. Bring to the boil,

reduce the heat slightly and simmer, covered, for 15 minutes. Season

with salt and pepper.

• Lightly oil a lasagne dish. Spoon half of the tomato sauce over the

bottom of the dish, and top with half of the fish and scallops. Layer half

of the lasagne over this, and cover with half of the white sauce. Dot with

half of the mozzarella. Repeat the layers, finishing with the mozzarella.

• Bake in the oven for 30–40 minutes until bubbling, golden and cooked

through. Remove from the oven and leave to stand for 10 minutes before

serving hot.