Salmon Lasagna

Ingredients

3 x 170g Tassal Tasmanian salmon portions, skin off
2 Tbsp oil
2 tsp garlic, crushed
2 leeks, washed and sliced
½ bunch continental parsley, roughly chopped
2 red capsicums, diced
150g spinach leaves, washed
500g smooth ricotta cheese
2 eggs, beaten
2 lemons zested & juiced
Salt & pepper to taste
1 cup grated cheese

Pre-heat oven to 180°C. Heat oil in a large frying pan over a medium heat and sauté the garlic, leeks, parsley and capsicum for 3 - 4 minutes . Add spinach leaves and cook for a further 1 minute until spinach just begins to wilt. Slice each salmon portion into 1cm slices. Combine the ricotta, eggs, lemon zest and juice with the salt & pepper and mix well. Spoon ½ of the vegetable mixture onto the base of a 24 cm baking dish. Top vegetables with a single layer of lasagne sheets. Spoon ½ the ricotta mixture over the pasta and place a layer of sliced Tassal salmon over the ricotta. Cover the salmon layer with another layer of lasagna sheets then top with a layer of vegetables and salmon. Finally finish with a layer of lasagna sheets and the remaining ricotta mixture. Sprinkle over the grated cheese and bake in the pre-heated oven 180°C for 50 minutes until golden brown. Serve with garden salad.