1. Thaw the seafood. Cut each lasagna sheet into 2 squares.

2. In a large pan, melt the butter. Add the seafood and cook for 2 minutes.

3. Add the cream, coconut milk, and nutmeg. Mix and heat for 2 minutes. Add the chopped coriander.

4. Cook, over medium heat, stirring, for 8 minutes. Remove from heat.

5. Place a lasagna square on a plate. Using a spoon, transfer some of the seafood mixture onto the pasta square. Place a second pasta square on top of the seafood. Using a spoon or small ladle, pour a good amount of hot cream sauce over the lasagna. Garnish with coriander leaves and serve immediately.