Salmon and Broccoli Lasagne

Ingredients:
6 lasagne sheets
4 broccoli florets
4 mushrooms - sliced
2 tbsp sliced black olives
2 salmon fillets - cooked, skinned and flaked
White lasagne sauce (I used a 375g jar of Ragu sauce, but you could make your own sauce)
Pepper to season 

Method: 
Soak the lasagne sheets in boiling water for 5 minutes to soften them
Cut the broccoli florets into thin slices, cook in boiling water for one minute and then drain
Begin by placing a small amount of the sauce in the bottom of the lasagne dish, place in 2 lasagne sheets (trim sheets with scissors if they are not quite the right size)
On top of the sheets layer up half of each of the other ingredients - broccoli, mushrooms, olives and salmon
Spoon on some more sauce, add on two more lasagne sheets and press down lightly
Layer up the other half of the ingredients onto the lasagne sheets
Spoon on more sauce and place the last 2 lasagne sheets on top, press down lightly and then spoon over all the remaining sauce
Grind a small amount of freshly milled black pepper on to the top
Cook in the oven at 180 degree for 25 - 30 minutes

Serves two

This is the prepared lasagne before it was cooked.  I used lasagne verdi sheets and had to trim them slightly as they were a bit too long for my dish. 

I served it with chilli bread which was made by cutting slices from a granary french stick, drizzling chilli oil on one side and cooking on a baking sheet in the oven (oil side up) for 5 minutes.