PILCHARD LASAGNE

For the pilchard sauce:
2 tins pilchards in tomato sauce
1 small onion, finely chopped
1 clove garlic, minced
1 Tbls cooking oil
1 Tbls smoked paprika
1 Tbls tomato paste
2 Tbls curry paste
Salt & pepper to taste
1⁄2 cup water

For layering:
Lasagne sheets
1 cup grated cheddar cheese
White sauce:
2 Tbls butter
2 Tbls flour
2 cups milk
Salt & pepper

METHOD

To make the Pilchard filling:

1. Heat oil, sauté onion and garlic until soft.
2. Add paprika, curry paste and tomato paste, cook for 1 minute.
3. Add pilchards (lightly break them up) + sauce from the tin.
4. Add a bit of water, simmer for 5–10 minutes.
5. Season to taste

To make white sauce:

1. Melt butter, stir in flour and cook 1 minute.Slowly add milk, whisking to avoid lumps.
2. Simmer until thick and creamy.
3. Season with salt & pepper.
4. To assemble: In a greased dish:
5. Place a thin layer of pilchard sauce, followed by lasagne sheets.
6. Top with pilchard sauce, then white sauce.
7. Repeat layers
8. Finish with white sauce, top with cheese.
9. Cover with foil and bake at 180°C for 25 minutes.
10. Bake another 10–15 minutes until golden.