Smoked Salmon Spinach & Ricotta Lasagne

METHOD

Step 1

This recipe is measured specifically for a 32cm rectangular dish (4L).

Step 2

Make the white sauce: Melt butter in a large saucepan over medium heat. Once foaming, add flour and whisk for 2–3 minutes until smooth and cooked through. Gradually whisk in warm milk, stirring constantly to prevent lumps. Cook until thick and silky, then stir in dill, cheese, and Dijon mustard. Remove from heat and set aside.

Step 3

Make the filling: In a saucepan, heat butter and olive oil. Sauté onion and garlic, then add spinach and cook until wilted. Cool slightly, then mix with ricotta. Season with salt and pepper.

Step 4

Assemble the lasagne: Repeat the following layers 3–4 times:

1. Thin layer of white sauce
2. Pasta sheets (cut to fit snugly)
3. Spinach–ricotta (¼ of the mixture)
4. Smoked salmon (single even layer)
5. Generous ladle of white sauce

Finish with pasta, remaining white sauce, and top with mozzarella and parmesan.

Step 5

Bake: Cover with foil and bake at 180°C (160°C fan) for 35 minutes. Uncover and bake for another 15–20 minutes, or until golden.

Step 6

Chef's Tip: Assemble the lasagne 1–2 cm below the rim to prevent bubbling over.

INGREDIENTS

• 500-600g Tassal Smoked Salmon
• 100g butter
• 100g plain flour
• 1.2L full cream milk (warm)
• 1 tsp Dijon mustard
• Zest of 1 lemon
• 3 tbsp fresh dill (finely chopped)
• 375g fresh lasagne sheets (or 12 sheets dried, pre-cooked)
• 400g baby spinach (wilted, squeezed dry)
• 300g ricotta
• 1½ cups mozzarella (grated)
• ¾ cup parmesan (grated)
• 1 medium onion (finely diced)
• 3 cloves garlic
• Olive oil
• Salt & white pepper