Store Cupboard Spinach & Salmon Lasagne

Ingredients

• lasagna sheets (divided into 4 parts)
• 1 cup cheese, grated
• 1 tablespoon lemon pepper (for garnish)

Tomato Sauce

• 1 onion, roughly chopped
• 1 stalk celery, sliced
• 1 teaspoon garlic, crushed
• 1 teaspoon chili, chopped
• 1 teaspoon lemon pepper
• 1 tablespoon dried basil
• 1/2 carrot, grated
• 1 kg frozen spinach
• 440 g chopped tomatoes (reserve half the juice for later)

Salmon Sauce

• 30 g butter
• 1 onion
• 1 stalk celery
• 1/2 teaspoon garlic, crushed
• 1 teaspoon lemon pepper
• 2 tablespoons flour
• 1/2 cup white wine
• 1 cup milk
• 1/2 carrot, grated

Directions

1. 1

   Preheat Oven to 220 deg cel. Prepare / oil Lasagne dish & set aside.

2. 2

   Tomato Sauce:.

3. 3

   Gently saute onion, celery, garlic & chili until soft but do not brown.

4. 4

   Add lemon pepper, basil, carrot, spinach & tomatoes (don't forget to reserve some of the juice).

5. 5

   Cover & simmer while preparing salmon sauce.

6. 6

   Salmon Sauce:.

7. 7

   Melt butter in saucepan.

8. 8

   Gently saute onion, celery & garlic until soft but do not brown.

9. 9

   Add lemon pepper & flour & cook stirring for 1 minute.

10. 10

    Stir in wine, mixing to a paste.

11. 11

    Gradually add milk, stirring constantly until sauce begins to thicken.

12. 12

    Add in grated carrot & season to taste.

13. 13

    Gently simmer for approximately 5 minutes, stirring occasionally to avoid browning on the base.

14. 14

    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.

15. 15

    When both sauces are ready line base of lasagne pan with 1/4 of the lasagne sheets.

16. 16

    Pour 1/3 of the spinach mixture onto the lasagne sheet.

17. 17

    Pour 1/3 of the salmon mixture over the spinach, spreading with a spoon.

18. 18

    Sprinkle a little grated cheese over the salmon (this step may be omitted if you are wanting to cut back on a few calories).

19. 19

    Continue layering in the previous order, finishing with the last 1/4 of the lasagne sheets.

20. 20

    Spoon/brush all of the reserved tomato juice over the top of the lasagne sheet & sprinkle with remaining cheese.

21. 21

    Sprinkle with Lemon Pepper.

22. 22

    Bake for approximately 30-45mins.

23. 23

    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.

24. 24

    Note: I boiled our potatoes while making the sauces. I smashed, coated & then baked them in a pan beside the lasagne.