150 g Carasau bread
500 ml fresh full-fat milk
50 g butter
50 g flour
Start by preparing the bechamel. Place the butter in a small saucepan and let it melt over low heat. Once melted, remove from heat and pour in the flour all at once. Mix well with a whisk, add the cold milk and return to heat. Bring to the boil, stirring continuously. When the mixture starts to thicken, season with salt and stir in some nutmeg. Turn off and remove from heat. Leave to cool.
Pour the bechamel into a bowl and add the seafood sauce. Stir until smooth.
Coat the bottom of a baking dish with a couple of tablespoons of the bechamel and seafood sauce mixture. Add a layer of Carasau bread followed by a layer of bechamel and seafood sauce mixture. Continue layering in this way until all the ingredients are used up, ending with a layer of bechamel and seafood sauce mixture. Bake the lasagna in the static oven preheated to 190 °C for 20 minutes or until golden brown. Remove from the oven and serve.