In a large pan, heat 1 tablespoon Olive oil and then add 4 Shallots, 3 Garlic clove and 1 Leek and gently heat for 5 minutes until softened.
Add 300 g Spinach and gently cook for 2 minutes until wilted.
Add 600 g Fish pie mix200 g King prawns and 100 ml Vegetable stock and stir and gently cook for 5 minutes, until the fish is just cooked and the stock has reduced. Flake the fish and stir in 5 g Chives.
Meanwhile, make the cheese sauce by melting 75 g Butter in a saucepan and add 75 g Plain flour and mix well. Then, gradually add 750 ml Skimmed milk a little as a time and whisk quickly so get rid of all lumps. Stir in 0.25 teaspoon Ground nutmeg, 1 teaspoon Dijon mustard and 60 g Cheddar cheese .
Add a little béchamel to the bottom of a lasagna dish and top with some of the seafood and spinach mixture. Add a layer of the 150 g Lasagna sheets.
Repeat to build up the lasagna to 3 layers, finishing with a layer of béchamel. Sprinkle with 60 g Parmesan and bake for 30-35 minutes or until golden.
Notes
You could add scallops to this too, or even some cod and haddock.
We used a red sauce (but didn't make it too rich so it didn't take anything away from the fish flavours), however you could stick with a creamy white sauce.
Try roasting up some vegetables and stirring it in to the seafood mixture.
Leftovers freeze well for up to 2 months.
You can make a low carb version of this by swapping the lasagna sheets for grilled courgette or aubergine.