Store Cupboard Spinach & Salmon Lasagne

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• lasagna sheet (divided into 4 parts)
• 1 cup cheese, grated
• 1 tablespoon lemon pepper (for garnish)
• 1 onion, roughly chopped
• 1 stalk celery, sliced
• 1 teaspoon garlic, crushed
• 1 teaspoon chili, chopped
• 1 teaspoon lemon pepper
• 1 tablespoon dried basil
• 1/2 carrot, grated
• 1 kg frozen spinach
• 440 g chopped tomatoes (reserve half the juice for later)
• 30 g butter
• 1 onion
• 1 stalk celery
• 1/2 teaspoon garlic, crushed
• 1 teaspoon lemon pepper
• 2 tablespoons flour
• 1/2 cup wine
• 1 cup milk
• 225 -450 g canned salmon (depending on taste)
• 1/2 carrot, grated

Recipe

• 1 preheat oven to 220 deg cel. prepare / oil lasagne dish & set aside.
• 2 tomato sauce:.
• 3 gently saute onion, celery, garlic & chili until soft but do not brown.
• 4 add lemon pepper, basil, carrot, spinach & tomatoes (don't forget to reserve some of the juice).
• 5 cover & simmer while preparing salmon sauce.
• 6 salmon sauce:.
• 7 melt butter in saucepan.
• 8 gently saute onion, celery & garlic until soft but do not brown.
• 9 add lemon pepper & flour & cook stirring for 1 minute.
• 10 stir in wine, mixing to a paste.
• 11 gradually add milk, stirring constantly until sauce begins to thicken.
• 12 add in salmon & grated carrot. season to taste.
• 13 gently simmer for approximately 5 minutes, stirring occasionally to avoid browning on the base.
• 14 remove lid from tomato sauce & let excess moisture reduce while salmon sauce finishes thickening. if there looks to be too much liquid in the tomato sauce mix up some cornflour in water & stir into tomato mixture to thicken.
• 15 when both sauces are ready line base of lasagne pan with 1/4 of the lasagne sheets.
• 16 pour 1/3 of the spinach mixture onto the lasagne sheet.
• 17 pour 1/3 of the salmon mixture over the spinach, spreading with a spoon.
• 18 sprinkle a little grated cheese over the salmon (this step may be omitted if you are wanting to cut back on a few calories).
• 19 continue layering in the previous order, finishing with the last 1/4 of the lasagne sheets.
• 20 spoon/brush all of the reserved tomato juice over the top of the lasagne sheet & sprinkle with remaining cheese.
• 21 sprinkle with lemon pepper.
• 22 bake for approximately 30-45mins.
• 23 note: i used fresh spinach lasagne sheets & baked for 40mins. you will need to adjust cooking temperature & time depending on the type of lasagne/pasta you use.
• 24 note: i boiled our potatoes while making the sauces. i smashed, coated & then baked them in a pan beside the lasagne.