Salmon And Broccoli Lasagna

Directions

1. 1
   Preheat the oven to 375°F.
2. 2
   Cook the broccoli in boiling salted water, drain and set aside.
3. 3
   Place the salmon in a saucepan with the milk and cook gently over a low heat for 5 to 6 minutes.
4. 4
   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.
5. 5
   Reheat the milk, adding the mustard and stock granules to the saucepan.
6. 6
   Combine the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.
7. 7
   Add the mushrooms and cheese and mix well.
8. 8
   Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour.
9. 9
   Stir in the herbs.
10. 10
    Place a thin layer of sauce in the bottom of an oven proof dish.
11. 11
    Cover with sheets of lasagna without overlapping.
12. 12
    Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
13. 13
    Bake in the oven for 30 to 35 minutes until bubbling hot.