6 sheets ready-to-use lasagna
2 tablespoons parmesan cheese

Tomato Sauce
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
1 x 14-ounce can crushed tomatoes
1 teaspoon dried Herbes De Provence
2/3 cup sour cream
8 ounces salmon, poached, boned, skinned and flaked

Cheese Sauce
3 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups milk
1 1/2 cups grated sharp cheddar cheese

Preheat the oven to 350°F. To make the tomato sauce, heat the oil and saute the onion and garlic until soft. Stir in the tomatoes and herbs. Season to taste. Bring to a boil, then simmer gently for 10-15 minutes or until the sauce has thickened. Cool. Stir in the sour cream and salmon.

To make the cheese sauce, melt the butter. Stir in the flour and cook for 1 minute. While gradually stirring, pour in the milk. Bring to a boil. Remove from the heat, cool slightly, then stir in three-quarters of the cheese. Season. Spoon half the tomato sauce into a buttered oblong baking dish and place 3 sheets of lasagna over it. Spoon half the cheese sauce over and repeat the layers. Sprinkle the remaining cheese over the top, then dredge with the Parmesan. Cover with greased foil and bake for 30 minutes. Remove the foil and bake for 20 minutes longer to brown the top.

SERVES 4