Store Cupboard Spinach Salmon Lasagne Recipes

Steps:

• Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
• Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

Steps:

• Preheat the oven to 410 degrees F (210 degrees C).
• Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
• Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.
• Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
• Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.

Steps:

• 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.

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a large, heavy skillet.
• Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
• Add the mushrooms and cook, stirring, until softened, about 6 minutes.
• Transfer to a large bowl and add the garlic and parsley.
• Wipe out the skillet.
• Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
• Stir the spinach into the mushrooms and season with coarse salt.
• In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
• In a large bowl, rinse the potato slices in cold running water until the water runs clear.
• Drain the potato slices and pat dry.
• In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
• Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
• Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
• Cover with the last potato layer and pour the cream mixture evenly over the top.
• Cover the lasagne with foil and bake for 1 hour.
• Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
• Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
• Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
• Preheat the broiler.
• Broil the lasagne for about 1 minute, until the potatoes are crisp.
• Let cool slightly before serving.