What you need
- 50g plain flour
- 50g butter
- 500ml(1pt) milk (Channel Island or sterilised)
- 200g cooked salmon
- 1 medium head of broccoli
- Grated rind and juice of 1 lemon
- 100g lasagne (approx 6 medium sheets)
- Seasoning
- 1 medium egg (beaten)
- 125ml carton natural yogurt
- 100g grated cheddar cheese
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What you do
- Preheat the oven to 200°C gas mark 6
- Divide the broccoli into florettes and place into a pot of boiling water, cook until tender.
- Place the butter, flour and milk into a saucepan, heat stirring continuously until sauce thickens and comes to the boil.
- Remove from the heat, add the flaked salmon, broccoli, lemon rind, juice and seasoning to taste.
- Place half the mixture into the base of a rectangular ovenproof dish 10"x8" place a layer of lasagne sheets on top, repeat finishing with a layer of lasagne sheets.
- Whisk together the egg, yogurt, and cheese, pour over the lasagne and bake in the oven for 25 minutes.
- Garnish with parsley and serve with baked potato
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