Clover Pilchard Lasagne
(11 Mar 2019)

Clover Pilchard Lasagne

Clover Pilchard Lasagne

Recipe by Nicole Snelling

2 Tins 400g Pilchards in tomato sauce
1 Cup Grated Clover cheddar cheese
½ Cup Store bought tomato based pasta sauce
250g Lasagne pasta sheets
½ Tbsp Dried Italian herbs

Preheat the oven to 180°C.
Lay the lasagne sheets alongside each other on a baking tray and cover them with boiling water.
Allow the sheets to soak for 3-4 minutes, this will soften the pasta.

Place the pilchard and tomato pasta sauce into a mixing bowl.
Flake the pilchards in the sauce and add the herbs and mix well to combine.

In a 20x20 cm oven dish, lay one layer of pasta sheets, top with ¼ of the pilchard mixture, then top with ¼ white sauce, repeat until all the mixture has finished and you are left with four layers.
Finally scatter the grated cheese on the top and place into the oven for 15-20 minutes or until golden brown.

White sauce:
2 Cups Clover fresh full cream milk
2 Tbsp Clover Salted butter
2 Tbsp Flour
Salt and pepper, to taste

To make the white sauce, place the butter in a sauce pot and melt over a medium heat.
When the butter has melted, mix in the flour to make a smooth paste.
Cook it for 1 minute.

Whisk in the milk slowly, making sure there are no lumps.
Simmer the sauce for 10 minutes, until thickened, remove from the heat and season well with salt and pepper.





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