2 x 375g instant lasagne sheets
1 brown onion, diced
2 cloves garlic, diced
120g butter + 1 tbsp
1 cup white wine
1L fish stock
1 bunch parsley, finely chopped
1 bunch chives, finely chopped
1 punnet baby Roma tomatoes, halved
1 bunch basil, leaves picked
1 cup scallops, roe on
2 fillets salmon, skin removed and cut into chunks
2 fillets rockling, skin removed and cut into chunks
1 squid, cut into chunks
Mussels, steamed and shells discarded
Clams, steamed and shells discarded
Preheat the oven to 185°C.
Saute onion, garlic and butter in a saucepan over medium-high heat, until onions have softened and gone translucent. Add flour and stir through to form a roux.
Add the white wine and stir until the roux begins to absorb the liquid. Gradually add the stock, allowing the liquid to absorb before adding the stock. Once the sauce has thickened slightly (it will be a fairly runny consistency), add the remaining butter, parsley and chives and stir through. Take off heat.
Cover the base of the tray with a layer of the bechamel, add a layer of lasagne sheets, seafood, tomatoes and some spoonfuls of passata, repeat this process finishing with a layer of lasagne sheets topped with bechamel. Place in the hot oven and bake for 25-35 minutes.