An excellent variation on Italian lasagne, now an accepted part of British cooking. Smoked cod or coky would be just as good as haddock, but do try to include the Red Leicester cheese, which gives a mellow flavour as well as a lovely colour.
450 g (1 lb) smoked haddock fillets, skinned
750 ml (1 1/4 pints) fresh milk
25 g (1 oz) butter
40 g (1 1/2 oz) plain wholemeal flour
100 g (4 oz) Red Leicester cheese, grated
100 g (4 oz) oven-ready wholewheat lasagne
1. Put the haddock in a large saucepan with the milk. Bring to the simmering point, cover, then simmer for 10 - 15 minutes, until tender. Drain, reserving the milk, then flake the fish, discarding any bones. Set aside while making the sauce.
2. Put the butter, flour and reserved milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Remove the pan from the heat and add 50 g (2 oz) of the Red Leicester, the haddock and pepper. Stir carefully to mix.
3. Layer the sauce and lasagne sheets in an ovenproof serving dish, starting and finishing with the sauce. Sprinkle the remaining cheese on top.
4. Bake at 190°C (375°F) mark 5 for 30-35 minutes until golden brown.