Begin by putting the mussels in a pot. Cover and heat until the mussels open from the steam.

Once the mussels have opened, set them aside.

Finely chop the onion, leek, carrot and garlic. Gently fry them in a lug of olive oil.

While the vegetables are cooking, remove the meat from the mussels, chop them, and set them aside.

When the vegetables have taken on some colour, add the shrimp and the mussels; sauté everything together for a few minutes.

Add the tomato sauce, season to taste, add oregano and set aside.

Next, heat some butter in a pot. When it’s melted, add the flour and let the mix cook for five minutes, stirring now and then so it doesn’t stick. Add milk to the pot and continue to stir to avoid lumps. For some extra flavour, you can mix one part milk with some of the water from the mussels. When the bechamel sauce begins to boil, season to taste, add nutmeg and set aside.

Cook the lasagne sheets in a pot of boiling salted water for 7 minutes.

While the pasta is cooking, cover the bottom of a baking dish with some bechamel sauce.

When the pasta is ready, put a layer of lasagne in the baking dish; top with the shrimp and mussel filling. Intersperse layers of lasagne and filling until the filling has been used up.

Finish with a final layer of lasagne.

Cover the lasagne with bechamel sauce, sprinkle the two cheeses on top and grill in the oven until the cheese turns golden-brown.

The lasagne is ready to serve. Enjoy!