Seafood Lasagne from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco

Ingredients

• 450 g/1 lb Dublin Bay prawns, shells on
• 1 litre/1¾ pt water
• 450 g/1 lb tomatoes, chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, finely chopped
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 small lobster, weighing about 450 g/1 lb
• 225 g/½ lb small squid, cleaned
• 1 tablespoon tomato purée
• ¼ cup flour
• 2 knobs butter
• bouquet garni of thyme, parsley, celery tops and bay leaf
• extra-virgin olive oil
• salt
• freshly ground black pepper
• generous pinch of dried chilli flakes
• freshly grated Parmesan cheese
• 1.2 litres/2½ pt hot milk
• 60 g/2 oz flour
• 60 g/2 oz butter
• pepper
• 750 g/1½ lb flour
• 2 egg yolks
• 4 whole eggs
• pinch of salt
• 450 g/1 lb prawns, shells on
• 225 g/½ lb monkfish
• 225 g/½ lb scallops, cleaned