Seafood lasagna

Melt the butter in a large saucepan set over a medium-high heat. Once hot and bubbly, add the fish and prawns and sauté for 5 minutes, until they change colour on the outside

Pour over the wine and allow it to evaporate completely, by which time the seafood will be cooked through. Season, remove from the heat and set aside

Now, preheat the oven to 200°C/gas mark 6 and butter a medium-sized lasagna dish

While the oven is heating, prepare the béchamel sauce. Place a deep, heavy-based saucepan over a low heat. Add the butter and, once melted, whisk in the flour to obtain a creamy, smooth, even mix (roux). While still whisking, pour the milk over the roux in a thin stream to avoid clumps

Cook your béchamel sauce, whisking all the while, until dense and glossy – you’ll see that it’ll begin to stick to your whisk. Season with a generous amount of nutmeg and a pinch of salt

Now you can start layering your lasagna. Begin with a spoonful of béchamel to coat the bottom of the dish. Next, a layer of fresh pasta (avoid excessive overlapping), followed by a layer of fish ragù and another of béchamel. Carry on until you’ve used up all your ingredients (there should be enough to make three layers). Finish off with the béchamel

Dust the top of the lasagna with grated Parmesan and transfer to the oven. Bake for about 30–35 minutes, until bubbly on the edges and set on top

Allow the lasagna to rest for 10 minutes before slicing and serving