Delamere Diary

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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
What you do
  1. Preheat the oven to 200°C gas mark 6
  2. Divide the broccoli into florettes and place into a pot of boiling water, cook until tender.
  3. Place the butter, flour and milk into a saucepan, heat stirring continuously until sauce thickens and comes to the boil.
  4. Remove from the heat, add the flaked salmon, broccoli, lemon rind, juice and seasoning to taste.
  5. 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.
  6. Whisk together the egg, yogurt, and cheese, pour over the lasagne and bake in the oven for 25 minutes.
  7. Garnish with parsley and serve with baked potato