- Serves 4
- Prep Time: 20 mins
- Cook Time: 60 mins
- 4 raw Salmon fillets
- 6 + sheets of Lasagne – fresh if possible – enough to cover your tin with 3 separate layers (if time allows, drop the lasagne sheets in a bowl of hot water for 1 -2 minutes before using to soften them slightly)
- 100g Baby Spinach
- 12 Cherry Tomatoes (cut in half)
- 300g Crème Fraiche
- 60g Parmesan cheese (alternatively use mozzarella or cheddar)
- 2 Egg yolks
- For Tomato sauce: (if short of time buy a couple of pots of good quality tomato sauce)
- 800g Tinned chopped tomatoes
- 1 Garlic clove – peeled and chopped
- 3-4 tbsp Olive oil
- Salt & Pepper
- 1 Onion – finely chopped
- 1tsp Dried oregano
- 1tsp Fennel seeds
- Pinch of Sugar or Honey
Tomato sauce – (can be made night before, cooled and placed in the fridge until required)
Heat the oil in a heavy based pan and add the onions
Season the onions with salt and pepper and cook for about 5 minutes on a low heat until soft, stirring regularly. Make sure the onions don’t colour.
Add the fennel seeds and garlic and cook for a further 2 minutes
Add the dried oregano and tinned tomatoes. Half fill a tomato can with water. Give the can a gentle swirl to release any tomatoes left in the can and add the water to the pan. Repeat with the second tomato can.
Season with salt, pepper and a pinch of sugar, place a lid on the pan and gently cook for around 30 minutes stirring frequently to make sure the sauce doesn’t burn (if the sauce starts getting too thick add a touch of water)
Remove the lid from the pan and if the sauce is too thin cook for a few minutes or until a good consistency is achieved.
Crème fraiche glaze - Mix the crème fraiche, grated parmesan and egg yolk together in a bowl.
Assembling the lasagne - Pre-heat oven 170°c fan
Remove the skin from the salmon fillets and slice the salmon into 10mm thick pieces
Place a ladle of tomato sauce into the base of ovenproof dish (just enough to cover the base)
Use some of the sheets of pasta to make one complete layer across the tray
Top the pasta with half the tomato sauce. Place half the salmon pieces and half the cherry tomatoes over the sauce. Scatter a handful of spinach over the dish.
Use more pasta sheets to make another layer on top and repeat the process.
Finish with a final layer of pasta sheets and top with crème fraiche mix (make sure all the pasta is covered with the crème fraiche mix)
Cook for 40 minutes uncovered or until the centre of the lasagne is hot and the topping has glazed.
Chef’s tip: For a bit extra, serve with salad leaves or garlic bread.