325 g (11 oz) shop-bought fresh tomato pasta sauce
pinch of chilli flakes
200 g (7 oz) skinless cod fillet, cut into bite-sized pieces
200 g (7 oz) cooked peeled small prawns
100 g (3 1/2 oz) ready-cooked shelled mussels
olive oil, for oiling
300 g (10 oz) fresh lasagne sheets 200 ml (7 fl oz) crème fraîche
5 tablespoons milk
25 g (1 oz) Parmesan cheese, grated
Heat the tomato sauce in a small saucepan together with the chilli flakes and cod until warmed through. Add the prawns and mussels.
Spoon a little of the seafood mixture over the bottom of a lightly oiled baking dish. Cover with a layer of lasagne sheets. Spoon over half the remaining seafood mixture. Mix together the crème fraîche and milk to make a smooth sauce, then drizzle one-quarter over the ingredients in the baking dish. Cover with another layer of pasta. Repeat until you have 3 layers of pasta, then pour over the remaining crème fraîche sauce and scatter with the Parmesan.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until golden and cooked through.