This year i am have made a deal with myself to cook more and try out new recipes, so the good ones and not so good ones will be featured on the blog, i love to share my thoughts. You will find out that i rarely follow a recipe, its a habit i have.
Last night I dished this up to My husband, and his parents and we all gave it 4 thumbs up. It tasted beautiful, can be changed around to taste.
Salmon, Ricotta & Spinach Lasagne:
Prepared and ready to go in to oven.
Top View.
All Cooked and Ready to cut and eat.
Recipe:
What You Need:
2 Tbsp Canola Spread 1/4 Cup (35g) Plain Flour
2 1/2 Cups (625mls) Skim Milk 3/4 Cup Reduced Fat Tasty Cheese
3 Green Shallots (finely sliced) 600g Skinned & Boned Salmon Fillets (cut in to 1cm pieces)
2 Tbsp Lemon Juice 1/3 Fresh Dill (chopped)
500g English Spinach Leaves 250g Low - Fat Fresh Ricotta Cheese
4 (200g) Fresh Lasagne Sheets
Method :
1. Preheat over to 200oC or 180oC for fan forced ovens. Lightly spray a 2L (8 cup) capacity oven proof dish with oil.
2. 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 the heat to low and simmer for 2 -3 minutes or until sauce thickens. Stir in half the cheese. Season with salt and pepper. Remove half the white sauce from the sauce pan and reserve for later. Add green shallots and salmon pieces to remaining white sauce and cook, stirring occasionally , for 3 -4 minutes or until fish is just about cooked. Remove from heat. Stir in lemon juice and dill.
3. Place spinach in a large heat proof bowl. Cover with boiling water and stand for 1 - 2 minutes or until spinach wilts. Drain. Squeeze out excess water. Press spinach between sheets of paper towel to dry out as possible. Combine spinach and ricotta in a medium bowl.
4. Spread 1/3rd of the salmon mixture over the base of prepared dish. Top with 1 lasagne sheet, cutting to fit if needed, and 1/3rd spinach mixture. Repeat layering with remaining salmon mixture, lasagne sheets and spinach mixture, finishing with lasagne sheet. Pour reserve white sauce over lasagne and sprinkle with remaining cheese. Bake for 40 - 45 minutes or until pasta is tender and top is golden. Serve.
I served this with a nice garden salad, you could also serve garlic/herb bread if you would like, they options are endless.
I also added a layer of mushrooms as we had heaps in the fridge, i didn't cooked them before, my advice is i would has it ended up been a little liquidity, but still tasted delicious.
If you follow weight watchers this recipe is worth 11 pro points per serve for the lasagne
Disclaimer: this recipe was found in the Australian/New Zealand Weight Watchers September 2012 magazine on page 76. I am not getting paid in any way shape or form, i lent a friends magazine to read and seen it and cooked it and now I'm sharing it cause it tasted so good!
