I absolutely love a cheese sauce so any excuse to make it is great for me! Tonight's dinner was fabulous with this beautiful cheese sauce but made more nutritious with addition of a can of butter beans. If salmon isn't your thing you could use any other fish or even prawns otherwise substitute the seafood for other vegetables (sweet potato, pumpkin, broccoli, lots of options!) Enjoy. Eb x
- 250g cheddar (diced)
- 500g salmon fillets (skinless)
- ½ cauliflower cut into small florets
- 4 spring onions chopped
- Handful of fresh parsley chopped
- 1 clove of garlic
- 50g butter
- 70g plain flour
- Pinch salt
- 700g milk
- Tin of butter beans (rinsed and drained)
- 30g djon mustard
- 6-8 lasagne sheets (fresh)
- 80g breadcrumbs
Add cheese to the bowl and grate on Speed 8 for 10 seconds. SET ASIDE
Fill bowl with 500g water and place Varoma on top. Add cauliflower florets into lower tray and salmon fillets to the top tray. Cook for 14 minutes at Varoma Speed 3. Once cooked put varoma to one side (use lid as a base to avoid drips).
Empty water from the bowl and add garlic. Chop on Speed 7 for 3 seconds. Add butter, flour, salt, milk, beans and mustard and cook for 9 minutes at 90deg on Speed 4. Add 150g cheese and blitz on Speed 4 for 10 seconds.
Add spring onions, parsley, cauliflower and salmon (break up) and using your spatula, stir to combine.
Lay lasagne sheets on the bottom of a casserole dish then top with some of the mix then continue to layer between sheets. I did 3 layers of mix. Don’t put lasagne sheets on top of final layer.
Combine breadcrumbs and remaining cheese then sprinkle over the top of the lasagne. Add asparagus if you like then bake at 180deg until ready. Note: I baked for 30 minutes with lid on dish then 30 minutes with lid off to crisp up.