225g broccoli, trimmed
600ml skimmed milk
2 tsp vegetable bouillon stock powder
115g chestnut mushrooms, sliced
1 tbsp chopped fresh dill
225g 'no cook' lasagne
4 x 175g salmon fillets
2 tsp Dijon mustard
2 tbsp cornflour
50g low-fat Cheddar cheese, grated
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
Preheat the oven to 190C/375F/gas mark 5
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 5-6 minutes. Allow to cool, then lift out the fish on to a plate and flake, removing all skin and bones.
Reheat the milk, adding the mustard and stock powder to the saucepan. Slake 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 ovenproof dish. Cover with sheets of lasagne without overlapping. Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
Bake in the oven for 30-35 minutes until bubbling hot.