Salmon Lasagne

Cook Time 1 hour 30 minutes

Servings 4


250g instant lasagna sheets 
2 tbs. olive oil
2 leeks, finely chopped
3 cloves garlic, finely chopped
2 sticks of celery
100ml white wine
4 large handfuls of baby spinach
2 x 200g canned salmon, drained
100g smoked cheddar, coarsely grated 
3 sprigs dill, chopped

Béchamel sauce

50 g butter
50 g plain flour
1 tbs. Dijon mustard 
700 ml milk
Pinch nutmeg
Salt & pepper
40g parmesan, grated 


For the béchamel, melt the butter in a saucepan over medium heat, add the flour and stir for a minute with a wooden spoon. Little by little, whisk in milk. Bring to a boil and allow it to thicken. Season with the nutmeg, salt and pepper and then stir in half the cheddar and parmesan.

Heat oil in a large sauté pan over medium heat and add the leeks, garlic and celery. Cook for 5-8 minutes to soften with very little colour. Add the white wine and bring to a boil then turn down and add the spinach. Remove off the heat and cool slightly then fold through the salmon and herbs. 

Evenly spread a thin layer of the salmon mixture over the base of a rectangular baking dish. Add some bechamel, then the lasagna sheets. Press down lightly then repeat the layers, finishing with the béchamel. Sprinkle over the remaining cheese.

Loosely place a piece of foil over the lasagne (ensure it is not touching the cheese) and bake for 40 minutes. Remove the foil and bake for a further 20 minutes until a golden crust forms. Remove from the oven and rest for 20 minutes before serving with a nice green salad.


Leftover Rice Congee


Vegetarian Chilli Beans with Turmeric Rice