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 350°F. ---------------------------------------------------------------------------
Nutrition
Ingredients
