2 fillets of salmon, skinned and boned
2 leeks
1 onion
2 plum tomatoes
tube of tomato purée
1 red pepper
2 courgettes
handful fresh baby spinach
50g (2oz) mature Cheddar cheese, grated
50g Gruyère cheese, grated
50g (2oz) Parmesan cheese, grated
12 sheets of egg lasagne
600ml (1pt) milk
25g (1oz) plain flour
25g butter
20ml olive oil

Preheat the oven to gas 5, 180°C, fan 160°C.

Thinly dice the salmon into small pieces. Thinly slice the courgettes and finely chop the onion. Next dice the peppers and chop the plum tomatoes. Finally remove the stems from the spinach leaves.

Heat the oil in a frying pan. Cook off the courgette, onion, leeks and peppers until they start to soften. Add the chopped tomatoes and cook off the juice.

Soak the lasagne sheets for 2 minutes in hot water until they soften, (don't overcook as they will become slimy).

In a saucepan melt the butter, add the flour and beat into a paste/roux. Gradually add the milk whilst constantly stirring, add half the Gruyère cheese. Once the sauce starts to thicken remove from the heat.

In a well greased lasagne/baking dish smooth a layer of tomato purée across the bottom. Add a layer of lasagne, followed by a layer of mixed vegetables, a few spinach leaves and salmon, and cover with a layer of sauce and a sprinkling of Cheddar, Gruyère and Parmesan cheese. Add another layer of lasagne, smooth a layer of tomato purée then add another layer of salmon, spinach, vegetables and cheese.

Repeat until all the ingredients are used. Top off with a final layer of lasagne, a little sauce and tomato purée. Top with the remaining cheese.
Cook the lasagne for 30-35 minutes until golden brown on top and cooked right through (test with a skewer). Serve with seasonal vegetables or a fresh garden salad.