Lasagne is useful for large families or for parties as it can be prepared well ahead and then cooked when you are ready. Use fresh lasagne if available.
If you are using oven-ready lasagne, it cooks better if soaked for 10–15 minutes in a sink filled with hot water and a little oil. Then remove the sheets and lay them out separately on a clean cloth to drain. Steam the fish for 2–3 minutes only and leave on one side. Melt the butter in a fairly large saucepan over a medium heat. Add the garlic and the grated nutmeg and stir for 30 seconds. Remove the saucepan from the heat and stir in the flour until smooth. Then stir in the yogurt. Return the pan to the heat and stir in one direction only until the mixture starts to bubble. Now add the milk gradually, stirring all the time, and increase the heat until the mixture comes to the boil. Simmer the mixture, still stirring, for 2–3 minutes until it is slightly thickened. Then add the grated cheese and stir until the cheese has melted. Remove from the heat and season to taste, but do not add more salt if your fish is already salty.
Set the oven to preheat at Gas Mark 4/180°C/350°F. Pour a little more than.
When you are ready to cook, bake the lasagne on the centre shelf of the oven for 35–40 minutes or until the top is a rich golden brown.
This is best served with a simple salad or just as it is.
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