Store Cupboard Spinach Salmon Lasagne Recipes

SPINACH AND SALMON LASAGNA

Steps:

• Preheat the oven to 410 degrees F (210 degrees C).
• Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
• Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.
• Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
• Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.

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.

SALMON LASAGNA

Steps:

• Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
• Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

SMOKED SALMON LASAGNE

Steps:

• Preheat the oven to 180°C To make the white sauce saute the sliced leeks and cashews in a little water until soft. Transfer to a blender and add the milk. Blend until smooth and then return to the pan.
• Mix the cornflour with 2 teaspoons of water until smooth, and then add to the sauce. Bring back to the boil. If the sauce seem too thick, add more milk. If too thin add mor cornflour. Season with salt and pepper.
• Put the mushrooms and balsamic vinegar in a frying pan and cook over hihg heat, stirring occasionally for 5 minutes. Remove from the heat and stir in the chopped basil.
• Spread a third of the white sauce over the base of a 3 litre (12 cup) casserole dish. Add a layer of the lasagne sheets, then half the spinach and the mushrooms. Top with another layer of lasagne, another thrid of the white sauce, the asparagus, salmon, anchoives, remaining spinach and then a final layer of pasta and sauce.
• Sprinkle the feta cheese over the top. Cover and bake for 20 minutes then uncover and grill 5-8 mins to brown the top.