1 onion,finely chopped
1 garlic clove, crushed
100g mushrooms, finely chopped
1 large can(400g) chopped tomatoes
1 tbsp tomato puree
1/2 tsp dried oregano
1 lb cod fillet skinned and cubed
Salt and freshly grounded black pepper
50g unsalted (sweet) butter
2 1/2 cups milk (600ml)
100g hard cheese, grated
8 sheets no need to precook lasagne
Put the onion, garlic, mushrooms, tomatoes, tomato puree and oregano in a saucepan.
Bring to the boil, reduce the heat and simmer for 15 minutes until pulpy. Stir in the fish and cook for a further 5 minutes.Season to taste.
Meanwhile blend the flour butter and little of the milk in a saucepan. Stir in the remaining milk.Bring to the boil and cook for 2 minutes, stirring until thickened.
Season to taste and add half the cheese. Spoon a thin layer of the cheese sauce in the base of a 2.25litres ovenproof dish.Cover of a layer of lasagne, breaking it to fit. Cover with a third of the fish sauce,then a little more cheese sauce. repeat the layer twice more, making sure you have panty of cheese sauce for top.
Sprinkle with the remaining cheese and bake in a preheated oven at 190C/ 375F/ gas mark 5 for about 35-40 minutes until the pasta feels tender when a knife is inserted down through the center.