Salmon And Broccoli Lasagna

• 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

1. Preheat the oven to 375u0b0F.
2. Cook the broccoli in boiling salted water, drain and set aside.
3. Place the salmon in a saucepan with the milk and cook gently over a low heat for 5 to 6 minutes.
4. 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.
5. Reheat the milk, adding the mustard and stock granules to the saucepan.
6. Combine the cornflour with a little cold water and add to the milk, stirring well to prevent any lumps forming.
7. Add the mushrooms and cheese and mix well.
8. Simmer gently until the sauce is of a coating consistency. Adjust if necessary with a little extra milk or diluted cornflour.
9. Stir in the herbs.
10. Place a thin layer of sauce in the bottom of an oven proof dish.
11. Cover with sheets of lasagna without overlapping.
12. Add a layer of flaked fish and broccoli then continue layering, ending with the sauce.
13. Bake in the oven for 30 to 35 minutes until bubbling hot.

broccoli, salmon fillets, nonfat milk, mustard, vegetable bouillon granules, cornflour, brown button mushrooms, lowfat, fresh dill, fresh parsley, noodles

Taken from www.food.com/recipe/salmon-and-broccoli-lasagna-304768 (may not work)