Cheesy Baked Salmon and Broccoli Lasagne

By ROSEMARY CONLEY

This baked pasta dish can be made in advance and cooked as required. It's also suitable for home freezing

Ingredients
225g broccoli, trimmed
4 x 175g salmon fillets
600ml skimmed milk
2 tsp Dijon mustard
2 tsp vegetable bouillon stock powder
2 tbsp cornflour
115g chestnut mushrooms, sliced
50g low-fat Cheddar cheese, grated
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley

225g 'no cook' lasagne salt and freshly ground black pepper

Yield: 4 servings

Directions Prep: 5 min Total: 40 min

1 Preheat the oven to 190C/375F/gas mark 5

2 Cook the broccoli in boiling salted water, drain and set aside.

3 Place the salmon in a saucepan with the milk and cook gently over a low heat for 5-6 minutes. Allow to cool, then lift out the fish on to a plate and flake, removing all skin and bones.

4 Reheat the milk, adding the mustard and stock powder to the saucepan. Slake the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.

5 Add the mushrooms and cheese and mix well. Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour. Stir in the herbs.

6 Place a thin layer of sauce in the bottom of an ovenproof dish. Cover with sheets of lasagne without overlapping. Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.

7 Bake in the oven for 30-35 minutes until bubbling hot.