Haddock Lasagne

Ingredients

• 1.375 gram green ribbon noodles (lasagne verdi), cooked in salted boiling water with oil until just soft; drain
• 2.12.5 millilitre salt, for pasta water
• 3.12.5 millilitre oil, for pasta water
• 4.1 kilogram haddock, boiled in water until softish to remove saltiness; skin removed; flaked
• 5.25 millilitre butter, for sauce
• 6.2 garlic, crushed
• 7.1 onion, finely chopped
• 8.25 millilitre flour, for sauce
• 9.405 gram condensed tomato soup, 1 tin; undiluted
• 10.405 millilitre water, 1 soup tin full
• 11.salt, black pepper, rosemary, to taste
• 12.170 gram cream cheese, mixed with cream to make a paste
• 13.250 millilitre cream, mixed with cream cheese to make a paste
• 14.cheddar cheese, grated; for topping

Method

1. 1.Put the noodles into a large pot of fast boiling water with the salt and oil added first. Cook until just soft — drain. To rewarm, toss in melted butter.
2. 2.Boil the haddock in water till softish to remove saltiness. Take off skin and flake.
3. 3.Melt the butter and fry the garlic and onion until soft. Sprinkle with the flour and add the tomato soup and water. Add seasonings to taste. Bring to the boil and simmer 10 minutes.
4. 4.Mix the cream cheese and the cream together to make a paste.
5. 5.In a buttered rectangular dish, put in a layer of noodles, then haddock, then tomato sauce, then cream cheese paste. Repeat. Cover with grated cheddar.
6. 6.Bake at 180°C (350°F) for 15–20 minutes until piping hot.

Notes

• This tastes very nice if made the day before and reheated.
• This dish also freezes well.