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Salmon and pea lasagne
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate classic lasagna with a tasty twist using salmon and peas.
Ingredients:
  • 6 (about 120g each) salmon fillets
  • 2 strips lemon peel
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 500g frozen peas
  • 125ml thickened cream
  • 2 bunches spinach, ends trimmed
  • 500g smooth ricotta
  • 40.00 ml coarsely chopped dill
  • 2 tsp lemon rind, finely grated
  • 6 fresh lasagne sheets
  • 40g parmesan
  • Mixed salad leaves, to serve
Instructions:
  • In a large frying pan, gently submerge the salmon in cold water, then add bay leaf and lemon peel. Bring to a gentle simmer over medium-low heat and cook for 5 minutes or until just cooked through. Drain the salmon and let it cool briefly before flaking it into large pieces.
  • Heat oil in a medium frying pan over medium heat. Sauté onion until soft, about 5 minutes. Add peas and cook until heated through, about 3 minutes. Transfer the mixture to a food processor and blend with half of the cream until almost smooth.
  • Cook spinach in a large covered saucepan over medium heat, turning occasionally, until wilted, about 3 minutes. Drain in a colander and let it cool for 5 minutes. Squeeze out excess liquid, chop coarsely, then mix in a bowl with ricotta, dill, and lemon rind. Stir to combine.
  • Preheat your oven to 180C. Lightly grease a 10-cup (2.5L) ovenproof dish. Spread a thin layer of spinach mixture over the base. Add one-third of the lasagne sheets. Layer half of the leftover spinach mixture, then half of the pea mixture, and half of the salmon. Repeat layering with the remaining ingredients. Finish with the remaining lasagne sheets. Pour over the remaining cream, and sprinkle with parmesan.
  • Bake until golden brown and lasagne sheets are tender, about 20-25 minutes. Let it rest for 5 minutes before serving alongside a fresh salad.

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