Categories: Pastas, Fish, Main dish 
      Yield: 6 servings 
  
      8 oz Smoked Haddock Fillet 
      8 oz Cod fillet 
     30 fl Milk 
      1    Bay leaf 
      3 oz Butter or margarine 
      3 oz Plain Flour 
      6 oz Cheddar Cheese, Grated 
      4 tb Chopped Fresh Parsley 
        pn Cayenne Pepper 
           Salt and Pepper 
      4 oz Peeled Prawns 
      2    Eggs, Hard-boiled, shelled 
           -and chopped 
      7 oz Can Sweetcorn niblets 
      6 oz (Dry Weight) Lasagne Verde 
           Salad to serve 
  
  Place haddock and cod fillets in a pan. Pour over 20 fluid ounces of 
  the milk and add bay leaf. Slowly bring liquid to the boil, then 
  simmer for 3 to 5 minutes until fish is cooked. Remove fish and 
  strain liquid, then make it up to 30 fluid ounces with the remaining 
  10 fluid ounces of milk. 
   
  In a separate pan, melt butter or margarine. Remove pan from heat. 
  Stir in flour and gradually blend in milk. Return pan to heat, 
  stirring constantly. When liquid is smooth, bring sauce to the boil 
  to thicken. Add half the cheese and parsley, with cayenne pepper. 
  Season to taste. 
   
  Skin and flake fish, and place in a bowl with prawns, eggs and 
  sweetcorn (plus liquid from can). Stir in two-thirds of the sauce 
  (reserve remainder), then spoon half the mixture over the base of a 4 
  pint / 2.25 litre shallow ovenproof dish. Cover with a layer of 
  lasagne, repeat layers. 
   
  Preheat oven to 180C/350F/Gas Mark 4. Spoon reserved sauce over 
  lasagne. Mix together remaining cheese and parsley. Sprinkle over 
  lasagne. Bake in preheated oven for 1 hour, until golden brown. Serve 
  with salad. 
   
  Source: CHAT Magazine