Basa, Leek & Carrot Lasagna

Place a large pan over medium-high heat with a drizzle of oil. Add the carrot, paprika, leek, garlic and onion and fry for 5-6 mins. Add the fish cubes and the creme fraiche. Season with salt and pepper. Cover and cook for 5-8 mins.

IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.

Meanwhile, in a pot, melt  2 tbsp butter (per 2P) over medium heat, then add 2 tbsp flour (per 2P). Cook the flour for 2-3 min, stirring.
Reduce heat and add 100ml (per 2P) of the milk and the muscat. Stir constantly with a whisk.
When it is completely absorbed, repeat with another 200ml milk (per 2P). Increase the heat and simmer for 3-4 min, or until the sauce thickens.
TIP: Add a little more milk if the béchamel is too thick.

Pour a thin layer of filling into an oven dish and cover with lasagne sheets.
Pour more of the filling, then a layer of béchamel and sprinkle with a little grated Italian hard cheese.
Repeat this process until all the ingredients are used up and finish with a layer of béchamel sprinkled with Italian hard cheese.

Cover the dish with aluminum foil, then bake for 30-35 mins, or until the tip of a knife goes easily into the pasta.
Remove the foil when there are 10 mins left of cooking.