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This Traditional recipe adds a little twist using spectacular seafood, it enriches the flavours of the whole experience of Lasagna. This is a family favorite! This Lasagna is FULL of vegetables for that extra nourishment.
2tblspn olive oil
2 1/2 cups salmon chowder [ this like a white sauce ]
1 tin tomatoes with juice chopped
2 1/2 cups green prawns , shelled & deveined or frozen prawns
1 cup boneless fish, cut into small pieces or can fish of choice [ salmon]
15 spinach  lasagna sheets fresh pasta sheets or dried
fresh basil or dried
fresh dill or dried
fresh ground black pepper & salt
3 cloves garlic
2 tblspn tomato paste
2 med carrots puree /pumpkin
Cheddar Cheese or mozzarella
Parmesan cheese
paprika
METHOD :

• Heat the oil in a  large frying pan add the prawns, garlic & fish , when fish/prawns are cooked put aside.
• In another saucepan add the juice from the fish/prawns stir in tomato paste  & tomatoes &  Carrot / pumpkin puree season to taste,cover & cook over low heat for about 5 minutes. Add herbs and stir with a spoon Flat End Spoon Beechwood.Then put aside to cool
• Spoon 1/3 of the salmon chowder into the bottom of a 5cm (2in) deep casserole dish. Arrange a single layer of lasagna sheets on top the chowder, now arrange a single layer of fish/ prawns mixture , then the tomato sauces then chowder sauces , grated cheddar or mozzarella and Parmesan cheese. Repeat these steps until all prepared produce is gone. Last layer should consist of Lasagna sheets, Chowder sauce, Cheese and paprika in that order.
• Bake in a moderate oven of 180 degree’s ( 350*F) for about 40 minutes or untill lasagna sheets are soft and cheese is golden.  Enjoy!!!
• Pfaltzgraff Naturewood Glass Parmesan Cheese Shaker

This Traditional Chowder has been given a unique flavour by adding Salmon which is the wonderfully flavoursome and adds a new dimension to the chowder. This is a great way to get fish into the children diet which is very important . Again I will change this chowder into a Seafood Lasagna…watch out for that recipe !!!
1 x330gm salmon fillet
30g butter or dash vegetable oil
3 med  potatoes
1 brown onion
1/2 small cauliflower head
2 leeks
2 zucchinis
1 celery stick,sliced
3corn cob, cooked & remove kernels
2 cups milk , 500ml
2ooml lite sour cream
1/2 cup fresh parsley
freshly ground pepper & salt
fish stock/ we making use the white fish
Method:

• Place fish & onion , sprig of parsley, salt & pepper in a large Frying Pan – large, cover with water & bring to boil. Reduce the heat & simmer for 5 minutes or until the fish flakes from the water, Reserving  2 cup fish stock using two forks , flakes the fish & if it had bones remove them.
• Cook the potatoes, cauliflower, leeks, zucchinis, celery in a large pot fish stock & onion milk. When the vegetables are cooked add cream, parsley season to tasty & cool for 10 mins Blend use a Stick Hand Blender, Blend until smooth.Add the flaked fish ,corn & cream to soup.
• TIP : If you thing you can’t afforded this fish buy a frozen fish. But I pay only $8.00 for 1 fresh fillet of fish & remember you are make 2 night meals so that $4.00 each night meal !!!
• Zojirushi Mr. Bento Stainless-Steel lined Lunch Jar, Silver