Love is salmon lasagne

Lasagne-
“Pasta in the form of sheets or wide strips.
an Italian dish consisting of lasagne baked with meat or vegetables and a cheese sauce.”

“Italian, plural of lasagna, based on Latin lasanum ‘chamber pot’, perhaps also ‘cooking pot’.” (Taken from google definition)

Our take on lasagne with salmon and spinach has to be one of our favourite hom cooked meals. Also a winner with the children which is always a bonus.

If you fancy having a go at this delicious and simple to make dish, check out our recipe. Let us know how you get on.

ingredients:

Salmon (approximately 1/4 of a salmon side)- you can buy a salmon side at he supermarket or even better fishmongers.

Spinach (enough for a few leaves on each layer. More if you desire)

1 Shallot

Lasagne sheets

Zest of 1 lemon

Mozzarella ball

Cheddar cheese

for the tomato sauce:

1 tin of chopped tomatoes

1 Large clove of garlic (or two small ones)

shallot quarter  (optional)

black pepper and salt to season

a touch of chilli flakes (optional)

a few leaves of spinach

for the bechamel sauce:

3/4 pint of milk

2 bay leaves

6 peppercorns

1 clove (optional)

1 shallot

parsley stalks

70-75g of unsalted butter

70-75g of plain flour

salt to season

Method:

Bechamel sauce– To start, put your hob on a medium heat and put the milk, bay leaves, clove, shallot, parsley leaves and pepper corns in a pan. Leave to infuse for approximately 5-8 minutes.

Strain the milk into a jug and leave aside.

Melt the butter in a pan and slowly add the flour, stirring continuously until combined.

Now, take the infused milk and add this to the butter and flour mix slowly until a smooth sauce is formed. (If sauce is too thick, add a little extra milk).

add a touch of salt to season and set aside.

 

Tomato sauce-  Heat a touch of extra virgin olive oil in a pan and add the shallot and garlic for a minute.

Then add the chopped tomatoes.

Season with salt and black pepper

Add the few leaves of spinach, let it wilt for a few minutes.

Set aside.

 

Salmon– Chop the salmon into cubes.

Chop the shallot.

Place a pan on the hob, medium heat and add a touch of oil.

Add the shallots and let them cook for a minute/ until traslecuent.

Ass the salmon to give it a bit of colour around the edges (don’t cook through)

pepper to season.

Take off of the heat.

 

Now to put the lasagne together- Heat the oven to approximately 180 degrees.

Spread a little of the bechamel sauce around the bottom of an oven proof dish.

Lay your first layer of lasagne sheets down (you may need to cut a few corners off for them to fit in the dish)

Now spread a layer of the tomato sauce on the sheets.

Next spread a layer of the salmon on top of the sauce.

Add Lemon zest

And a few leaves of spinach

Then repeat (make sure you put the next layer of lasagne sheets down then the layer of bechamel sauce on top)

The second layer you can add some mozzarella on top of the bechamel.

Tip– Three layers for the lasagne is a good amount.

With the final layer spread the bechamel sauce, some mozzarella and a generous amount of cheddar cheese (enough to cover the whole lasagne).

Put in the oven for approximately 35 minutes (make sure you place foil lightly on top for the first 20 minutes, then take it off).

We like to add a few vegetables on the side to accompany the dish, such as broccoli and carrots. Choose whichever side dish you prefer.

Good luck!

Happy cooking!

x

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