Lasagne with a difference…

When most people say lasagne, meat or veg springs to mind….but very few will think of fish!

I tend to eat a lot of salmon and was trying to come up with a few different ways of cooking with it.

The April Asda Magazine once again provided me with a great recipe to try…a salmon and spinach lasagne! Why had I not thought of this myself!? Pretty healthy, and one of your five a day in there…what could go wrong!?

Ingredients needed to make this dish:
4 Salmon fillets – but you can use however much you have to hand!
180g pack of spinach (the asda magazine suggests 2 packs, I only used one and found this enough but I guess it is up to you and how much you’d like to use!)
Pinch of nutmeg
2 x 180g pouches of parsley sauce (I actually bought a tin of parsley sauce granules which you add water to.)
Fresh Egg lasagne sheets
Cheddar Cheese to grate on top

As usual, the first thing to do is preheat the oven. This time we are heating it to 190C or gas mark 5.

Next you get your salmon fillets and place them in the middle of a large foil sheet. Season the salmon with salt and pepper and then sprinkle over 4 tablespoons of water.

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Wrap the salmon up (this is similar to what we did for the mini salmon & asparagus pies) making a little parcel. You need to seal the edges but leave some room inside so that the air can circulate, so don’t seal them too tightly!

Bake the salmon for around 15 minutes, if there is any skin on your fillets discard this now.
Once skin has been removed you can flake the salmon and let it mix in with the cooking juices.

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After you have done that, you need to rinse your spinach and put it into a wok or frying pan to wilt it. Once wilted, drain the spinach – you must try to get out as much excess water as possible.

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Chop the spinach up into little pieces and season with salt, pepper and nutmeg.

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You now get to use the parsley sauce, if you have bought pouches you will need to heat the sauce straight into a pan; if you are making the sauce by using the granules just go according to the pack instructions. (You may not be as lazy as me, so could actually make the parsley sauce from scratch!)

3/4 of the parsley sauce needs to be mixed in with the salmon and spinach. Then spoon a layer into an ovenproof dish.

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Now it’s time to get the lasagne sheets out and put them to use! Lay the sheets down to make a layer, just as you would any other lasagne. Keep piling on the salmon and spinach mix and layering the sheets and then pour over the remaining parsley sauce on the top.

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Sprinkle some grated cheese on the top and pop into the oven for 25 minutes.

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VOILA! A wholesome meal that’s so easy to make!

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