This makes 2 decently large portions Just double-up if you need more. It
doesn't freeze, but WILL keep in the fridge for a couple of days - of course
you'll want more, so don't bother wrapping it too well.
No idea of the Nutritional values, but I'd say it's quite high both Energy
(Kcal) and Total lipids.

6 Sheets no-cook lasagne and a pie tin big enough so the sheets lie flat in
it, without too much space round the sides, or, trim the sheets of pasta to
fit.
1 x 200 Gram tin wild PINK salmon - it's cheaper than red but just as tasty.
Make sure its WILD.
1/2 Cup (+/-) Cooked Cockles or Cooked Clams.(Optional but I like them)
1 Pint prepared favourite Tomato Sauce recipe (see below)
1 Pint prepared Bechamel sauce made with soya milk (see below)
Parmesan cheese to grate (Or use Pecorino Romano -  cheaper but not quite as
good as Parmesan.
Sliced tomatoes, sliced olives and slices of hard-boiled egg to Garnish.
Serve with a leafy salad and crispy garlic bread.

My "Fishy" Tomato Sauce receipt:    Makes a pint.

1 x 14 Ounce can of chopped tomatoes with herbs (e.g. - Basil, Oregano, etc)
1 teaspoon Tomato Paste or puree.
1 Teaspoon Olive Oil
1 small onion, diced small.
2 Cloves Garlic, crushed.
1 rib celery, diced.
2 Bay leaves.
1 Fish bouillon cube. (Optional but it gives a stronger flavour) Use the
salmon juices from the can to add extra flavour to the sauce.

Oil in a saucepan, add the veggies, turn on the heat to low.
Cover the pan and leave to cook GENTLY for ten minutes.
Add the puree and stir through - allow to cook gently at minimum heat about
three-four minutes.
Keep stirring as it WILL try to catch the bottom of the pot.
Make up the fish cube with 1/2 pint hot water. Add to the pot.
Let this simmer for 1 hour after adding the bay leaves.
Remove the Bay leaves. Strain into a clean pot to keep out the onions, etc.
Now add the Chopped tomatoes.
Boil this down (Reduce it) to 1 pint volume.
Correct the seasoning with white pepper, salt & Sugar or Splenda.
It's ready. Keep it hot.

Easiest Bechamel for fish dishes:    Makes 1/2 pint.

1/2   Pint Soya milk (you can use defatted, low-fat, normal. Doesn't matter,
just the one you like best. OR if you really don't like Soya milk, use
ZERO-Fat Skimmed Dairy Milk.
3 Bay Leaves.
1 Onion.
6 Whole cloves.
Light grating of Nutmeg.
Pinch of Celery Salt (Optional)
White pepper & salt to correct seasoning.
1 Desertspoon Olive Oil.
1 rounded Desertspoon Plain or all-purpose flour.

"Stud" the onion with bay leaves, attached by pushing cloves through the
leaf into the onion. Or, just slice the onion and throw in the bay leaves
and cloves to a small pot or even a jug.
Cover with 1 Pint Soya milk and dump in the nutmeg (you could use Mace
instead)
On the hob, or in the microwave, bring the milk and things to ALMOST but not
quite a boil.
Leave the milk so the flavourings leach into it.
Discard the flavourings or seive to a clean jug after 30 minutes.
Mix the oil and flour together into a paste with a wooden spoon.
Whisk the flour paste into the still warm milk and SLOWLY bring to a simmer,
stirring constantly with a wooden spoon until it thickens and becomes smooth
and glossy.
The sauce will thicken a little more. Allow it to "Cook-out" for 10 minutes
at lowest possible heat, stirring constantly, then put through a seive into
a clean container and that's it ready for use after you correct the
seasoning with plain old salt & white pepper.

In the bottom of your lasagne or pie dish, put a thin layer of 1/6th your
Milky Sauce.
Put on a sheet of Lasagne Pasta.
Now spoon over 1/6th of your fishy tomato sauce.
Mash the salmon up with a fork and sprinkle 1/6th of it on the layer of
Tomato sauce. Sprinkle on a few clams or cockles.
Cover that with a sheet of Lasagne Pasta.
Repeat until all pasta sheets are used up.
Finish with a layer of milk sauce - and a smear of tomato sauce right on top
last thing.
Put on a grating of parmesan cheese or as suggested - Pecorino Romano.
Leave for ten minutes then into a preheated oven at 175 Celcius for between
30 and 40 minutes.
Allow to "set" for ten minutes after it comes out before carving and
serving.
Garnish each portion once plated, with Tomato slices, Hard-boiled egg
slices, sliced Olives and a large sprig of fresh parsley, preferably flat
leaf.
(I prefer to garnish once it's plated, that way, the garnish doesn't go
wandering off and looking a mess. In addition, garnishing afterwards can
hide an unsightly presentation)

It can be kept uncooked overnight in the refrigerator after construction, so
that it can be cooked "Fresh" the next day.
Cooked and left to cool, it should be clingfilmed to store it. To reheat,
only successfull in a microwave, Pour over a little soya milk once it's been
plated in a serving bowl or dish, cover with cling, pierce in two places and
reheat on medium for not longer than four minutes.
An alternative to using milk when reheating is a made cheese sauce

If you don't fancy salad leaves, have some steamed brocculii and collies
instead.

HINT - to make the flavour even stronger - throw in some flakes of steamed
SMOKED fish such as haddock, but not the dyed stuff or you will end up with
a bright neon orange lasagne!

I have used fresh Salmon trimmings from the supermarket instead of tinned
fish, the supermarket so-called fishmongers can't really fillet a fish very
well and  they leave pounds of usable flesh behind. The scraps and trimings
cost practically nothing.

Next Receipt will be for "St Helena Fish Soup" which is made from Fish
trimmings and heads. It is incredibly hot and fiery, but you can alter the
chili level to suit. It's VERY tasty and will clear the thickest and most
clogged sinuses in a minute!