You may also like
Categories:
broccoli salmon fillets nonfat milk mustard vegetable bouillon granules cornflour brown button mushrooms low-fat fresh dill fresh parsley noodles
Viewed: 50 - Published at: 4 years agoIngredients
- 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
Method
- Preheat the oven to 375°F.
- 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 to 6 minutes.
- 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.
- Reheat the milk, adding the mustard and stock granules to the saucepan.
- Combine 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 oven proof dish.
- Cover with sheets of lasagna without overlapping.
- Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
- Bake in the oven for 30 to 35 minutes until bubbling hot.
