Snip 13's Smoked Haddock Lasagne
Smoked Haddock Lasagna
fresh lasagna sheets or dried but increase cooking time to 45 mins if using dry.
500gr of smoked haddock
2 cups of grated good cheddar
1 liter of milk
3 tbsps of flour
50 gr of butter
1 onion cut into thin slices
1 punnet of button mushrooms sliced
100gr fresh baby spinach leaves
Mozzarella to grate on top
Fresh parsley, salt and pepper to taste
Saute onion, mushrooms and spinach till tender. Season to taste with parsley salt and pepper. Poach haddock in half the milk, drain and reserve milk. Flake fish and put aside.
Add butter to heavy bottom pot or large pan, whisk in the flour. Cook for 2 mins. Slowly add "haddock" milk and remaining milk to make a bechemel sauce. Cook till thickened. Slowly add the cheese, whisking till melted completely into sauce (add more hot milk if it's too thick)
Now layer cheese sauce, mushroom and spinach mix and flaked fish in a lasagna dish. Top with mozzarella and bake till golden at 180 C. About 30 mins. Enjoy as is or serve with green salad and crusty bread!
Living gluten/dairy/sugar/caffeine-free and loving it!