Directions

Preheat the oven to 170°C - if you're using Panda Pasta sheets, make these first and leave the oven on whilst you prep the fish & sauce.

1. Heat the butter in a large pan on a low-medium heat.

2. Chop the basa fillets into bite size chunks and add them to the pan with the prawns.

3. Chop the shallots & garlic cloves and add these to the pan too.

4. Place a lid on the pan to keep all the moisture in. We want everything to soften and cook through, but not go golden.

5. After around 5 minutes, the fish will be just firm. At this point, remove the fish from the pan (it’s fine if there’s a few remnants of shallots or garlic left). Keep as much of the liquid / butter in the pan as possible.

6. With the pan on a low heat, add a spoon of Panda Flour at a time, whisking to begin making a bechamel sauce. Once the flour has created a thick ‘batter’, you can begin adding your milk / milk replacement.

7. Add a splash at a time, still whisking, until sauce reaches your preferred consistency.

8. Add the dried herbs and seasoning to taste.

9. Now to construct the lasagne!

10. Create your layers with the cooked fish, Panda Pasta sheets & bechamel sauce. Finish with grated cheddar on top, and sprinkle on a little extra seasoning.

11. Bake for around 20 minutes, until the cheese is nice & golden on top.