Store Cupboard Spinach Salmon Lasagne Recipes

STORE CUPBOARD SPINACH & SALMON LASAGNE

Steps:

• Preheat Oven to 220 deg cel. Prepare / oil Lasagne dish & set aside.
• Tomato Sauce:.
• Gently saute onion, celery, garlic & chili until soft but do not brown.
• Add lemon pepper, basil, carrot, spinach & tomatoes (don't forget to reserve some of the juice).
• Cover & simmer while preparing salmon sauce.
• Salmon Sauce:.
• Melt butter in saucepan.
• Gently saute onion, celery & garlic until soft but do not brown.
• Add lemon pepper & flour & cook stirring for 1 minute.
• Stir in wine, mixing to a paste.
• Gradually add milk, stirring constantly until sauce begins to thicken.
• Add in salmon & grated carrot. Season to taste.
• Gently simmer for approximately 5 minutes, stirring occasionally to avoid browning on the base.
• 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.
• When both sauces are ready line base of lasagne pan with 1/4 of the lasagne sheets.
• Pour 1/3 of the spinach mixture onto the lasagne sheet.
• Pour 1/3 of the salmon mixture over the spinach, spreading with a spoon.
• Sprinkle a little grated cheese over the salmon (this step may be omitted if you are wanting to cut back on a few calories).
• Continue layering in the previous order, finishing with the last 1/4 of the lasagne sheets.
• Spoon/brush all of the reserved tomato juice over the top of the lasagne sheet & sprinkle with remaining cheese.
• Sprinkle with Lemon Pepper.
• Bake for approximately 30-45mins.
• 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.
• Note: I boiled our potatoes while making the sauces. I smashed, coated & then baked them in a pan beside the lasagne.

DILL-LICIOUS SALMON AND SPINACH LASAGNA:

Steps:

• Preheat oven to 350°F.
• Pour wine into a wide shallow sauce pan, add lemon, garlic and about half of the dill (whole stems will work best), and salt and pepper to taste. Bring to a low simmer, add salmon, and poach until cooked through, turn once if liquid does not cover fish.
• Set salmon aside, and allow to cool. Remove dill sprigs, lemon slices, and garlic, increase heat to high, and reduce poaching liquid to 1/2 cup.
• Thin creme fraiche with reduced cooking liquid to a drizzle-able sauce consistency. Stir in green onions, pimientos, nutmeg, and the other half of the dill minced fine, and salt and pepper to taste. Refrigerate until ready to use.
• Flake salmon into generous bite size pieces with a fork or fingers. Refrigerate until ready to use.
• Cook lasagna noodles according to package directions.
• Lightly oil the bottom of a 9x13 baking dish. Layer 1/3 each of pasta, spinach leaves, salmon, sauce, and cheeses. Finish with cheeses on top.
• Bake about 30 minutes, until hot and bubbly, and cheese is melted.
• Allow lasagna to cool slightly and set up before slicing and serving. Enjoy!