Creamy Salmon and Leek Lasagne
This luscious lasagne dish blends salmon into this traditional pasta favourite.
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Fresh Salmon,Fillet | Main | Bake,Fry | 30 mins to 1 hour |
Ingredients
- 25g butter
- 500g leeks, trimmed, washed and sliced
- 500g salmon fillet, cooked, skinned and flaked
- 6 sheets no pre-cook lasagne sheets
- 2 x 495g jars Ragu white (cheese) lasagne sauce
- 50g freshly grated parmesan
- 15ml spoon freshly chopped parsley
Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Heat the butter in a saucepan, add the sliced leeks and cook for 6-8 minutes, stirring occasionally until cooked. Remove from the heat and stir in the salmon flakes and seasoning to taste.
Spoon half the salmon and leek mixture into the base of an ovenproof dish and arrange a single layer of lasagne sheets on top. Pour over a jar of white lasagne sauce.
Repeat the layers to use up all the ingredients and sprinkle over the cheese.
Bake in the preheated oven for 30-40 minutes until golden and sprinkle over the parsley before serving.
