SALMON, RICOTTA & SPINACH LASAGNA
PLEASE NOTE: I have used silverbeet for this recipe. You can substitute the silverbeet with kale or english spinach
COOKBOOK: Woman’s Day recipe
Lasagna with smoked salmon….heaven! This recipe can get a little pricey if you don’t buy the salmon in bulk. Costco is great for this!
I make my own béchamel sauce (with cheese, which the turns into a mornay sauce)
You can buy it in a sachet if you need to cheat. It’s not the easiest sauce to make and you need to get it wrong a number of times before you perfect it. Continuous stirring is important to remove all lumps otherwise you can end up with a lumpy mess. Practice makes perfect guys! Make half of the sauce by sachet and give it a go in making the rest from scratch.
600g béchamel sauce required
1 handful grated cheese
Salt and pepper
1 cup fresh cream
500g ricotta cheese
4 tablespoons of fresh dill, chopped
1 lemon, grated zest
375g lasagna dry sheets
2 large bunch of silverbeet (you can use 3 x kale or 4 x english spinach)
500g smoked salmon
1 cup sun dried tomatoes, strips (or chopped)
1/2 cup of parmesan cheese
1/2 cup breadcrumbs
Silverbeet requires to remove the white stem which runs through the centre. Rinse under cold water and set them aside. Heat 1/2 cup water in pan. Add the silverbeet (note: silverbeet will shrink to half of it’s size when in boiling water). Season with salt and pepper. Keep turning until its third of its size. Remove pan from heat. Drain in a colander. Press down as hard as you can to remove all liquid. once it has cooled down, squeeze further liquid from batches with your hands. set aside.
Make béchamel sauce either by hand (instructions below) or satchel (instructions on packaging.
Add grated cheese , melt and set aside.
Pre heat oven at 180C
in a bowl mix ricotta cheese, fresh cream, lemon zest and dill. Mix well.
In a 10cup lasagna dish, spoon a third portion of the sauce on the base of the tray. Place a cover of lasagna sheets. Spoon half of the ricotta mixture, spread. spoon the semi dried tomatoes and the silverbeet, spread and cover the tray. Cover with the smoked salmon pieces.
Spoon the 2nd portion of the béchamel sauce, spread.
Cover with lasagna sheets, the rest of the ricotta cheese mixture and béchamel sauce.
Sprinkle the breadcrumbs and parmesan cheese.
Bake lasagna for 35-40mins or until golden.
Allow it to stand for 10mins before cutting and serving. ‘
BECHAMEL SAUCE (home made)
50g plain flour
Salt and pepper
Grated cheese (a large handful)
Melt the butter in a pot. Add the flour and whisk until the mixture removes easily from the side of the pot. Begin addling milk in batches and whisk continuously. To make it mornay we add the grated cheese. Whisk until smooth in texture, not too runny but not too firm. If too runny, add a little more cheese. If too firm, add a little extra milk.