Salmon & Spinach Lasagne

13 Ingredients

Number of servings

1/2 cup flour
3 1/2 cup skim milk
80grams butter
2 dried bay leaves
700grams green banana prawns, peeled, deveined
700grams salmon fillets
150grams tasty cheese, coarsely grated
1 lemon, sliced
1/3 cup parmesan, finely grated
250grams frozen spinach, thawed
9-10 egg pasta sheets
1 egg, whisked
1/4 cup dill, chopped

Method

Step 1 of 4

Preheat oven to 200°C. Grease a 10-cup-capacity baking dish. Add lemon, bay leaves, peppercorns and 6 cups of water to a frying pan over a medium heat. When mixture comes to a simmer, add salmon. Cover and reduce heat to low. Cook for 10 minutes or until just cooked. Use a slotted spoon to transfer to a plate. Cool.

Step 2 of 4

Meanwhile, melt butter in a pan over medium heat. Whisk in flour. Cook for 2 minutes. Remove from heat and whisk in milk until smooth. Return to the heat and whisk until the sauce comes to a boil and thickens. Reduce heat to low and simmer for 2 minutes. Remove from heat and stir in cheese. Cool. Stir in egg and season.

Step 3 of 4

Flake salmon. Squeeze out excess water from spinach. Combine with salmon, prawns and dill in a bowl. Set aside.

Step 4 of 4

Spread 1/4 of the sauce over the base of dish. Top with 1/3 of pasta. Spread over half of the seafood mixture. Repeat layers. Finish with remaining sauce and parmesan. Bake for 40 minutes until golden.