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1
Preheat oven to 180C/160C fan forced.
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2
Place the lasagne sheets on a microwave safe plate and microwave on high (100%) for 1 minute (this helps to separate the sheets more easily before using).
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3
Combine salmon, peas, spinach and lemon juice in a bowl and then set aside.
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4
Make creamy white sauce - melt the butter in a saucepan over medium high heat and then add flour and cook, stirring for 2 minutes or until mixture is bubbling.
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5
Gradually stir in the milk (I use a whisk at this stage) whisking until smooth (then I swap to a wooden spoon), stirring for about 5 minutes or until sauce thicken.
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6
Remove from the heat and stir in cheddar cheese and season with salt and pepper to taste.
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7
Lightly grease a 6 cup capacity ovenproof dish and place lasagne sheets over the base of the prepared dish, trimming to fit.
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8
Spoon 1/4 of the white sauce over sheets, spreading with the back of a spoon and top with 1/3 of the tuna mixture and then repeat layers twice more finishing with remaining lasagne sheets and shite sauce and the cover with baking paper and then foil and bake for 25 minutes or until heated through.
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9
Meanwhile, make crunchy garlic crumb - combine all ingredients in a bowl.
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10
Remove foil and paper from lasagne and sprinkle with crumb mixture and chopped parsley and then bake for 10 to 15 minutes or until golden and then stand for 5 minutes and then serve.
