⁠Prepare the sauces

Heat butter in a pan, add flour and cook briefly to form a roux. Gradually whisk in milk until smooth and thick. Season with salt, white pepper, and optional nutmeg. Set aside — the béchamel must be thick enough to hold between crisp layers.

Warm olive oil in a pan and add tomato sauce. Simmer for 15–20 minutes until reduced, glossy, and concentrated. Finish with fresh basil or parsley

Cook the horse mackerel

Season horse mackerel fillets with salt, pepper, and olive oil. Pan-sear or bake at 160°C for 10–12 minutes until just cooked but still moist. Flake into large chunks and keep warm.

Fry the lasagna sheets

Cut lasagna sheets into portion-sized rectangles. Heat oil to 170–180°C and fry sheets until golden, crisp, and lightly blistered. Drain on paper towels and season lightly with salt immediately.

⁠⁠Assemble the layers

On each plate, build 2–3 alternating layers:

• Fried lasagna sheet
• Thin layer of béchamel
• Spoon of reduced tomato sauce
• Flaked mackerel
• Fresh herbs

Repeat for height and structure, finishing with a crisp top sheet.

Finish & serve

Drizzle lightly with olive oil and add fresh herbs and optional lemon zest. Serve immediately while the pasta remains crisp and contrasting with the soft sauces.