Salmon Lasagna with Asparagus
Tasmanian salmon, cheese and asparagus neatly layered with Parmesan and creamy bechamel sauce. Its gooey, creamy and fresh flavoured. It also got two thumbs up from my tasters - both the adults and kids (I ring in my next door neighbour's kids as testers and they never seem to mind being used as guinea pigs). They recommended it go on the menu so here it is.
Reheat from frozen until hot - about 30 minutes in a 160* fan oven.
Ingredients: Tasmanian salmon, asparagus, peas, Parmesan cheese, milk, onion, flour, Dijon mustard (mustard seeds, salt, vinegar, sugar, food acid (260), spices) dill, chives, salt and pepper.