Seafood And Leek Lasagna

• 1 lb haddock, filleted, skin removed, and fish flaked
• 4 ounces shrimp
• 4 ounces sole fillets, skin removed and flesh sliced
• 1 lemon, juice of
• 4 tablespoons butter
• 3 leeks, thinly sliced
• 1/2 cup all-purpose flour
• 2 1/2 cups milk
• 2 tablespoons honey
• 1 3/4 cups grated mozzarella cheese
• 1 lb precooked lasagna noodle
• salt and pepper

1. Put the haddock fillet, shrimp, and sole fillet into a large bowl and season with salt, pepper, and lemon juice, and refrigerate.
2. melt the butter in a large saucepan, add the leeks and cook stirring until soft.
3. Add the flour and stir in until absorbed.
4. Gradually stir in enough milk to make a thick and creamy sauce.
5. Blend in the honey and mozzarella cheese and cook for an additional 3 minutes.
6. Remove the pan from the heat and mix in the fish and shrimp.
7. Make alternate layers of fish sauce and lasagna in an oven proof baking dish, finishing with a layer of fish sauce on top.
8. Sprinkle the parmesan cheese over top and bake for 30 minutes at 350u0b0F.

haddock, shrimp, sole fillets, lemon, butter, leeks, allpurpose, milk, honey, mozzarella cheese, lasagna noodle, salt

Taken from www.food.com/recipe/seafood-and-leek-lasagna-232272 (may not work)