Smoked Haddock and Mushroom Lasagne with Crunchy Almond Top

Name: Smoked Haddock and Mushroom Lasagne with Crunchy Almond Top
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 250g (8oz) oven-ready lasagne sheets or fresh lasagne; 50g (2oz) butter; 2 large garlic cloves, chopped finely; 500g (1lb) skinned smoked haddock fillets or other smoked white fish; 50g (2oz) plain flour; ½ nutmeg, grated; 900 ml (½ pints) milk; 300 ml (½ pint) natural yogurt; 10–12 sun-dried tomatoes, sliced thinly; 250g (8oz) grated cheese; Generous handful of parsley, chopped roughly; 175g (6oz) chestnut mushrooms, sliced thinly; Grated Parmesan, for sprinkling; 75g (3oz) flaked almonds; Salt and black pepper

Preparation info

Serves
8

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

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.

Ingredients

250g (8oz) oven-ready lasagne sheets or fresh lasagne
500g (

Europe
United Kingdom
Fish course
Pescatarian

Method

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. Remo