We've broken free from a regular lasgane to create tender layers of pasta with a creamy sauce. Adding fresh herbs, and succulent pieces of fish for a perfect choice for seafood lovers who want to enjoy a comforting, hearty one dish to share.
Ingredients
- 1 tbsp butter
- 150g frozen peas
- 250ml semi skimmed milk
- 1 tbsp plain flour
- 200g approx. dried lasagne sheets
- 230g smoked haddock
- 240g salmon fillets
- 10g dill, finely chopped
- 30g Parmigiano, grated
- Sea salt & ground black pepper
Instructions
- In a pan add flour, milk and butter and gently bring to the boil over a medium heat, constantly stirring.
- When thickened,season and remove from the heat.
- Add the peas, chopped basa, salmon and dill, add extra milk if too dry.
- In an Oven proof dish, add a layer of fish mix, then lasagne sheets as repaet for a few laters
- Finish with parmigiano. Bake for 30 mins or until the pasta is tender and the top is golden.
- Serve with the remaining dill.