Cooking Steps
Preheat your oven to 180°C/350°F/gas 4. Melt a quarter of the butter in a large, deep saucepan over a medium heat. Add the onion, carrots, celery and fennel and sweat slowly with a lid on for 10 minutes. Stack the parsley stalks and bay sprig together, wrap them in the pancetta and tie with a piece of string. Add to the pot of vegetables with the prawn heads and cook for about 15 minutes until the vegetables are soft but not coloured, and the prawn heads have turned pink. Add the wine and boil for a few minutes until reduced. Pour in the milk and bring slowly back to the boil. As soon as the milk boils, turn off the heat and cover with a lid to let all the flavours infuse.
Heat the rest of the butter in another deep saucepan and when melted and bubbling, add the flour and stir together until smooth. With a pair of tongs, fish the prawn heads and herb bundle out of the hot milk, squeezing any liquid that's left in them back into the milk before throwing them away. Add a ladleful of hot milk and vegetables to the butter/flour mix and stir until absorbed. Add another ladleful, stir as before, then add another, until all the milk and vegetables have been added and you have a thick white sauce. Bring to the boil gently, stirring all the time, and simmer gently for a few seconds to cook out the flour. Take off the heat and season with salt, pepper and the nutmeg. If you see any whiskers that have come off the prawns, fish them out now. Check the instructions on your pasta pack in case you need to blanch the sheets for a minute in boiling salted water.
Ladle a quarter of the sauce into a large lasagne dish and smooth out evenly, making sure it goes right into the corners. Scatter with a third of the fish, a third of the tomatoes, a third of the chopped parsley and about a quarter of the Parmesan, and cover with a layer of lasagne sheets. Build two more layers of filling and pasta, spread the last of your sauce over the top sheets of pasta and sprinkle with the last of the Parmesan. Whiz the breadcrumbs, parsley leaves and lemon zest in the food processor and sprinkle over the top.
Cover the lasagne with tinfoil and bake in the preheated oven for 45 minutes, removing the foil after half an hour. Make sure the lasagne is piping hot all the way through before serving with a little dressed rocket.
Summary
Wine Suggestion : Italian white - Soave
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