By Frances Bissell
Make 300 mls (½ pint) sauce.You can use fish stock instead of vegetable stock in the sauce for this recipe. Mix the fish,
spinach, herbs and seasoning with half the sauce. Spoon more sauce into the bottom of an oiled rectangular dish, and build up layers of lasagne, fish mixture and sauce.
Bake for 35 minutes in a preheated oven at 180°C/350°F/gas mark 4, and serve hot and bubbling.
© 2000 Frances Bissell. All rights reserved.