Salmon and Broccoli Lasagna

Ingredients

• 8 ounces broccoli, trimmed
• 4 (6 ounce)  salmon fillets
• 1 pint nonfat milk
• 2 teaspoons Dijon mustard
• 2 teaspoons vegetable bouillon granules
• 2 tablespoons cornflour
• 4 ounces brown button mushrooms, sliced
• 2 ounces low-fat cheddar cheese, grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 8 ounces no-boil lasagna noodles

Directions

1. 1

   Preheat the oven to 375 degrees.

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 suace.

13. 13

    Bake in the oven for 30 to 35 minutes until bubbling hot.