Salmon Lasagne

Serves 4

20 g milk-free margarine
1 cup of water
1 tablespoon cold pressed sunflower oil
2 medium sized onions, finely chopped
210 g can red salmon drained & lightly mashed
270 g can corn kernels, drained
3 tablespoons of flour
2-3 cups soy milk
1 tablespoon finely chopped parsley
6-8 sheets instant wholemeal lasagne
1 cup breadcrumbs
1 cup grated carrot
3-4 florrets broccoli, finely chopped
2 tablespoons extra water

 Grease a 20-23cm square dish using a small amount of margarine. Add 1½ tablespoons of water to the dish.
Heat oil in a pan and fry onion until transparent and just browning. Don't overcook. Mix salmon and corn kernels with cooked onion.
To make sauce, melt remaining margarine in a saucepan and add flour. Cook until bubbling gently like golden honeycomb. Do not let it brown. remove pan from heat and allow to cool slightly. Gradually add soy milk to make a smooth creamy custard. Return to stove and cook over a gentle heat, stirring constantly to prevent it going lumpy. Add more soy milk if the mixture thickens too much - it should be the consistency of thick cream and pour easily. Allow to bubble gently for 5 mins and remove from the stove and add parsley.
Cover the bottom of the prepared dish with 2-3 sheets of lasagne (you may have to break a sheet to fit). Place a thin layer of sauce over each lasagne sheet.
Place a layer of salmon and corn kernel mixture over lasagne and sauce then continue to add alternate layers of sauce, lasagne and salmon and corn until all the lasagne is used up. Finish with sauce.
Top lasagne with breadcrumbs, carrot and broccoli. Add 2 tablespoons of extra water to the dish. Place dish in oven and cook for approx 35-40 mins at 180ºC (350ºF).

Serve hot with cauliflower and beans, or a fresh green salad.