Smoked
Haddock Lasagne
Serves 4
Full Choice 5
pts per serving
No
Count ½ pt per serving
160g lasagne,
green or plain, no pre cook
300g smoked
haddock
1 large
onion, chopped
2 hard boiled
eggs
1 x 300g tin campbells
salt &
pepper
40g half fat
cheddar, grated
Cook haddock
by simmering in ¾ pt water. reserve this liquid when cooked. Skin
and flake the fish, discarding any bones.
Saute the
onion until just tender in a non-stick pan sprayed with frylight spray.
Mix together with the chopped hard boiled eggs and fish.
In an
ovenproof dish, put layers of soup, lasagne fish mixture, ending with a layer
of soup. Sprinkle with cheese and bake for 30 mins at Gas
5/375ºF/190ºC until golden brown.
