- Salmon, Spinach & Tomato Lasagne.jpg (43.87 KiB) Viewed 540 times
Takes: 45 minutes
Serves: 6
No nutritional information available.
Ingredients
- 75g butter
- 75g plain flour
- 750ml milk
- 150g Cheddar, grated
- Salt and freshly ground black pepper
- 250g spinach
- 1 tbsp thyme leaves, plus extra to garnish
- 1 tbsp freshly chopped flat leaf parsly, plus extra to garnish
- 8 - 10 lasagne sheets
- 4 tomatoes, thinly sliced
- 4 ready cooked salmon fillets, flaked into large chunks
- 25g Parmesan, grated
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Melt the butter in a saucepan over a medium heat. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and gradually whisk in the milk until smooth. Return to the heat and simmer, stirring, for 2 minutes until thickened. Stir in the Cheddar cheese. Season with salt and pepper. Cover and set aside.
2. Put the spinach in a microwave proof bowl and sprinkle over a little water. Microwave on high for 1 - 2 minutes until wilted. Squeeze any excess water from the spinach, then roughly chop. Combine the spinach and herbs in a bowl. Season with salt and pepper.
3. Spread ¼ of the cheese sauce over the base of a large oven dish. Top with ½ of the spinach mixture and ½ of the salmon. Repeat the layers, finishing with a layer of pasta and the remaining sauce.
4. Scatter over the Parmesan and top with the extra thyme and flat leaf parsley. Bake for 40 minutes until golden and bubbling. Serve with a salad, if liked.
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