Salmon, ricotta and spinach lasagne
Reduced fat oil spread
¼ cup(s), (35g)
2½ cup(s), (625ml)
Reduced-fat 15% cheddar cheese
¾ cup(s), grated, (90g), grated
3 tbs, thinly sliced
Skinless salmon fillet(s)
600 g, boneless, cut into 1cm pieces
¼ cup(s), chopped
Low-fat ricotta cheese
Fresh lasagne sheets
4 individual, (200g)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil.
- Melt canola spread in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually stir in milk until smooth and bring to the boil. Reduce heat to low and simmer for 2–3 minutes or until sauce thickens. Stir in half the cheese. Season with salt and black pepper. Remove half the white sauce from saucepan and reserve. Add green shallots and fish to remaining white sauce and cook, stirring occasionally, for 3–4 minutes or until fish is just cooked. Remove from heat. Stir in juice and dill.
- Place spinach in a large heatproof bowl. Cover with boiling water and stand for 1–2 minutes or until spinach just wilts. Drain. Squeeze out excess water. Press spinach between sheets of paper towel to dry out as much as possible. Combine spinach and ricotta in a medium bowl.
- Spread 13 salmon mixture over base of prepared dish. Top with 1 lasagne sheet, cutting to fit if needed, and 13 spinach mixture. Repeat layering with remaining salmon mixture, lasagne sheets and spinach mixture, finishing with lasagne sheet. Pour reserved white sauce over lasagne and sprinkle with remaining cheese. Bake for 40–45 minutes or until pasta is tender and top is golden. Serve.