Store Cupboard Spinach & Salmon Lasagne

READY IN: 1hr 10mins




  • 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.