This different take on lasagna is one of my favourites. Imagine smoky fish and garden spinach, that is topped with a creamy sauce with a crisp parmesan crust...
Using home-made pasta (click the link) or pre-made sheets.
700 g (1 1/2 lb ) fresh spinach (or about 450 g or 1 lb frozen)
1 fillet of large haddock (or 2 smaller fillets)
40 g / 1/3 cup flour
55 g / 1/4 cup butter
750 ml / 3 cups milk and cream mixed (I like 2/3 milk to 1/3 cream)
salt and some nutmeg, thyme or chives
parmesan or cheese of your choice (enough to cover the top)
few tablespoons of bread crumbs
Make the pasta and roll out into sheets or follow the instructions on your packet if using dried (i.e. if you need to precook them or not).
Cook the fresh spinach for a few minutes and press out excess water (the same for frozen press out the water - no need to cook).
Make the bechamel sauce, melting the butter and adding in the flour. Whisk in the liquid, a bit at a time, and add in salt and some nutmeg, thyme or chives.
Skin the fish and remove any bones. Cut the fish in to small pieces.
Layer the lasagna with a bit of everything until you fill your dish (keeping a third of the bechamel for the top!). Pour on the rest of the sauce over the top and grate on the cheese on adding the bread crumbs. Bake for 55- 60 minutes (It needs to be bubbling!) at 180°c/350°f