Salmon Lasagne

This delicious lasagne is the perfect meal to impress your friends and family. Simply stir chunks of canned salmon into tomato pasta sauce and then tip half of this mixture into a large baking dish. Arrange 3 lasagne sheets on top, spread with cheese sauce and then add a layer of wilted spinach. Repeat the layers of salmon mixture, lasagne sheets and cheese sauce and sprinkle grated cheese on top. Bake for 30-35 minutes until golden brown and serve.


Salmon Lasagne

Serves 4
Preparation time: 20 minutes
Cooking time: 35 minutes

1 x 416g or 2 x 213g cans red or pink salmon
350g jar tomato pasta sauce
300g (10oz) fresh spinach, thoroughly washed
6 lasagne* sheets (weighing about 100g/4oz)
*choose ones that do not need pre-cooking

Cheese sauce:
400ml (14fl oz) milk
40g (1 oz) butter
40g (1 oz) plain flour
Salt and freshly ground black pepper
75g (3oz) mature Cheddar cheese, grated

  1. Pre-heat the oven to 190C, fan oven 170C, gas mark 5. Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks. Gently stir the chunks into the tomato pasta sauce
  2. Cook the spinach in a tiny amount of water for 3-4 minutes until the leaves wilt. Drain well, squeezing out the excess moisture. Cool for a few minutes
  3. For the sauce, put the milk, butter and flour into a saucepan. Heat, stirring constantly with a whisk until smooth and thickened. Remove from heat and stir in half the cheese. Season
  4. Tip half the salmon mixture into a large rectangular baking dish, measuring about 26cm x 20cm (11 x 8 inches). Arrange 3 lasagne sheets on top, then spread half the cheese sauce over them. Add a layer of spinach, then repeat the layers of salmon mixture, lasagne sheets and cheese sauce. Sprinkle the reserved grated cheese evenly over the surface
  5. Bake for 30-35 minutes, until golden brown. Allow to stand for a few minutes, then serve