Ingredients:
- 500g of haddock fillet, or cod, skinned and de-boned
- 600ml of skimmed milk
- 1 sprig of fresh thyme
- 1 bay leaf150g of half fat medium cheese
- 1 pinch of salt
- 50g of butter
- 50g of flour
- 200g lasagne pasta sheets
- 200g carrots, 75g baby spinach
- 50g half fat medium cheese
Method:
1) Add the fish to a pan with the milk, thyme and bay leaf. Bring up to a gentle simmer and continue to cook for 2 minutes. Remove from the heat and stand for 5 minutes to cool.
2) Pass the milk through a sieve and reserve, discarding the thyme and bay leaf.
3) To make a béchamel sauce, place a pan over a medium heat, melt the butter and quickly stir in the flour. Stir and cook for 2 minutes
4) Gradually add the reserved milk, bring the sauce to a gentle boil and stir with a wooden spoon until it thickens to a smooth custard-like consistency. Add a pinch of salt and 150g of the grated cheese
5) Pour a little of the sauce into a large oven-proof dish, add enough lasagne sheets to cover - not allowing them to overlap.
6) Add more of the sauce and then flake some of the fish on top along with some spinach and carrots.
7) Place the next layer of lasagne sheets down and repeat until there are 3 layers of pasta, sauce and fish - the lasagne should be the top layer.
8) Press the last layer of lasagne down with your hands - so the béchamel sauce is spread evenly throughout. Top with the remainder of the grated cheese.
9) Bake in the oven for approximately 25 minutes, or until the lasagne is piping hot and the cheesy topping is golden brown. Serve immediately.
