Ingredients
- 1 tbsp vegetable oil
- 150g frozen peas
- 350ml skimmed milk
- 3 tbsp cornflour, mixed with 2 tbsp water
- small pinch of ground nutmeg
- 1 heaped tsp Dijon mustard
- 200g approx. dried lasagne sheets
- 230g smoked basa
- 240g salmon fillets
- 10g dill, finely chopped
- 30g Parmesan, grated
- Sea salt & ground black pepper
Instructions
- Heat the oil in add the peas, chopped Basa and fish pie mix cook for 1 min, add the milk . Bring just to the boil, then remove from the heat.
- Stir in the cornflour and gently bring to the boil over a medium heat to thicken the sauce.
- When thickened, add the nutmeg, mustard and a little seasoning. Remove from the heat.
- In an Oven proof dish, layer ⅓ of the lasagne sheets, white sauce, fish pie, cooked veg and chopped dill.
- Repeat to make 3 layers; finish with the white sauce. Top with Parmesan. Bake for 30 mins or until the pasta is tender and the top is golden.
- Serve with the remaining dill.