Fish lasagne

1. Heat oil in a saucepan and fry the garlic and onion for 5 mins. Add the mushrooms and cook for 3 mins.

2. Add the tin of chopped tomatoes, courgette or carrot and stock and simmer (uncovered) stirring occasionally for 15-20 mins until the vegetables are soft.

3. Put the butter and flour into a small saucepan and heat and stir until butter and flour mixes together then add small amount of milk and stir until the sauce thickens. Remove from heat and add half the cheese and stir gently until cheese melts.

4. Spoon the tomato sauce mixture into a large, shallow ovenproof dish and top with half the lasagne sheets. Scatter the chunks of fish evenly over the top, then pour half of the cheese sauce. Top with the remaining lasagne sheets and spread the rest of the cheese sauce on top. Sprinkle with the remaining cheese.

5. Bake in a preheated oven at 190C/375F/gas mark 5 for 40 mins, until the top is golden brown and bubbling.

6. Notes: Start the cheese sauce 5 mins before the tomato sauce is ready. If the oven is fan assisted 30 min should be OK. About half-way through turn the dish around so it cooks evenly