SALMON AND BROCCOLI LASAGNA
Both salmon and broccoli are such healthy foods and this sounds like a wonderful spin on a lasagna that uses both of them. Also, the use of fat free milk and lower fat cheese can help reduce the fat found in traditionally Italian lasagna. I found this recipe in the Rosemary Conley recipe book 'Eat Yourself Slim' and the recipe says it is suitable for home freezing.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Cook the broccoli in boiling salted water, drain and set aside.
- Place the salmon in a saucepan with the milk and cook gently over a low heat for 5 to 6 minutes.
- Allow to cool, then lift out the fish onto a plate and flake the salmon, removing any skin and bones if you didn't use skinless and boneless fillets.
- Reheat the milk, adding the mustard and stock granules to the saucepan.
- Combine the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.
- Add the mushrooms and cheese and mix well.
- Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour.
- Stir in the herbs.
- Place a thin layer of sauce in the bottom of an oven proof dish.
- Cover with sheets of lasagna without overlapping.
- Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
- Bake in the oven for 30 to 35 minutes until bubbling hot.
Nutrition Facts : Calories 320.5, Fat 9.1, SaturatedFat 2.1, Cholesterol 82.8, Sodium 313.5, Carbohydrate 14, Fiber 2.1, Sugar 7.8, Protein 44.9
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