Baked Seafood Lasagne

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Chinese Food Recipes


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Ground nutmeg

½ quantity Arrabbiata sauce

200 g squid, cleaned and cut into rings

70 g butter

200 g raw tiger prawns, peeled, deveined and cut into two

1 onion, finely chopped

1 bay leaf

10 peppercorns

¼ onion, thickly sliced

70 g flour

2 tbsp olive oil

Freshly-grated Parmesan cheese

9-12 lasagne sheet

Salt and freshly ground pepper

570 ml milk

¼ glass white wine

250 g fish fillet, cut into bite-sized chunks

2 cloves garlic, finely chopped

Chopped parsley

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Chef: Katie Caldesi