Store Cupboard Spinach & Salmon Lasagne

photo by Bondnz

- Ready In:
- 1hr 10mins
- Ingredients:
- 22
- Serves:
-
4-6
ingredients
- lasagna sheet (divided into 4 parts)
- 1 cup cheese, grated
- 1 tablespoon lemon pepper (for garnish)
-
Tomato Sauce
- 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)
-
Salmon Sauce
- 30 g butter
- 1 onion
- 1 stalk celery
- 1⁄2 teaspoon garlic, crushed
- 1 teaspoon lemon pepper
- 2 tablespoons flour
- 1⁄2 cup white wine
- 1 cup milk
- 225 -450 g canned salmon (depending on taste)
- 1⁄2 carrot, grated
directions
- 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.
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RECIPE SUBMITTED BY
I'm at home mostly with my beautiful baby boy, Caelan. Always on the hunt for interesting recipes that are quick, easy & tasty - that hubi's going to think I've been slaving at the stove all day!!