Salmon & Pea Lasagne

 

Ingredients:

600g boneless, skinless salmon (either pieces or a fillet)

1 bay leaf

2 strips lemon peel

2 t olive oil

1 onion, finely chopped

500g frozen peas

½ C cream

120g pkt baby spinach leaves

500g smooth ricotta

Pinch nutmeg

1 T coarsely chopped dill

1 T finely chopped mint leaves

2 lemon rind, finely grated

400g pkt fresh lasagne

½ C finely grated parmesan

Mixed salad leaves, to serve

 

Method:

1. Place the salmon in a large pot/saucepan and cover with cold water. Add bay leaf and lemon peel and bring to a simmer over medium-low heat. Cook for 5 mins or until just cooked through. Drain. Set aside to cool slightly. Flake the salmon into large pieces.
2. Heat oil in a medium frying pan over medium heat. Cook onion with some salt for 5 mins or until onion softens. Add peas and cook for 3 mins or until heated through. Transfer to a food processor. Add half the cream. Process until almost smooth. Check seasoning.
3. Place spinach in a large bowl and pour over boiling water. Once wilted, refresh in cold water then squeeze excess liquid from spinach. Coarsely chop and place in a bowl with ricotta, nutmeg, dill, mint and lemon rind. Season and stir to combine.
4. Preheat oven to 180° Lightly grease a 10-cup (2.5L) ovenproof dish. Spoon a little spinach mixture over the base. Top with one-third of the lasagne sheets. Spoon over half the remaining spinach mixture. Top with half the pea mixture. Sprinkle with half the salmon. Top with half the remaining lasagne sheets. Continue layering with the remaining spinach mixture, pea mixture and salmon. Top with remaining lasagne sheets.
5. Drizzle with remaining cream. Sprinkle with parmesan. Bake for 20-25 mins or until golden brown and lasagne sheets are tender. Set aside for 5 mins before serving with salad.

 

Recipe adapted from taste.com.au

Serves 6.

 

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