| 50g butter |
|
Cook 1 minute |
|
Layer haddock then lasagne in 25x20 cm baking dish, pour over egg, sprinkle with remaing cheese. Bake in moderately hot oven 25-30 minutes or until golden brown |
| 50g flour |
| 600ml milk |
|
Add, boil until thickened |
| 325g smoked haddock fillet |
skin, cube |
|
Add |
| 100g peas |
|
| 1/2 lemon zest |
|
| 100g lasagne verdi |
|
| 1 egg |
|
beat |
| 150g natural yoghurt |
|
beat in |
| 100g cheddar cheese |
grate |
1/2 |
|
stir in |
| 1/2 |
| parsley |
|
Garnish |
|