Seafood lasagne

Preheat oven to 180C.

Combine fish, milk, bay leaves, nutmeg, peppercorns and green part of leeks in medium saucepan; bring to the boil. Reduce heat; simmer, covered 10 minutes or until fish is cooked through. Drain fish, reserving milk, keep warm. Flake fish coarsely, discarding bones, skin and spices.

Melt butter in large clean high-sided pan. Add sliced leek, fennel and garlic. Cook, stirring 5-6 minutes until vegetables soften. Add flour and cook, stirring for 1-2 minutes, and gradually adding the reserved milk. Cook, stirring constantly, until sauce thickens and boils. Remove from heat.

Stir in cayenne pepper, dill and reserved fish, season to taste.

To assemble the lasagne, pour about one third of the passata into the base of a large 35cm x 28cm ceramic or glazed baking dish. Cover with two sheets of lasagne.

Spoon one quarter of the haddock mixture over the pasta and spread it to the edges, layer over one third of the prawns and zucchini ribbons. Top with another third of the passata and two more sheets of pasta. Repeat the layering process, finishing with a layer of pasta topped with the remaining haddock mixture and prawns. Top with combined cheeses.

Bake in preheated oven 40-50 minutes until golden and bubbling.

Serve with a light mixed salad and crusty bread.