Remove the skin from the smoked haddock and add to the pan.
Bring to a gentle simmer until the fish is just cooked through. Put to one side.
Meanwhile, crush the garlic and gently fry in the olive oil. Do not let the garlic colour.
Add the spinach, and a splash of water to the pan and cover. Remove from the heat and allow to wilt for 5-10 mins. Season to taste.
In a seperate saucepan, gently melt the butter and add the sieved flour, stirring continuously over a low heat.
When the mixture is combined and glossy add the milk from poaching the fish, discarding the bay leaves. Do not stop stirring until the milk is combined and the sauce is thick and creamy.
Finely chop the de-stalked winter savory, stir into the sauce and season to taste.
In a bowl combine the wilted spinach, ricotta and double cream.
Place a third of the spinach mixture into a large lasagne dish followed by a layer of flaked fish, then the winter savory sauce.
Add a layer of dried lasagne sheets.
Continue to layer finishing with the winter savory sauce and the grated parmesan.
Bake in a preheated oven at 190C/375F/GM5 for 45 minutes until golden.
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