Tassal Salmon Lasagna

METHOD

Step 1

Preheat your oven to 200°C

Step 2

To make your pumpkin layer of the lasagna, mix pumpkin, sliced garlic, sage and chilli in a bowl with one tablespoon of olive oil. Transfer to a roasting tray, and bake for 15 minutes until golden and tender.

Step 3

While your pumpkin is cooking, add butter to a heavy based pot on a high heat, add leek and cook until tender and sweet (10 minutes). Now add your spinach and lemon and cook until wilted and well combined, then remove and let cool. Once cooled, mix with your ricotta, parmesan and egg

Step 4

Sliced your salmon length ways in half, rub with olive oil and season well with salt and pepper.

Step 5

Now to get layering; in your lasagne tray, begin by adding one layer of cooked spaghetti in the base of your tray. Top that with your slices of roasted pumpkin then add another layer of spaghetti. Using a spoon make an even layer of your ricotta and spinach mix, then top with another layer of spaghetti. Finish your lasagne off with a layer of Tassal salmon, one last layer of spaghetti, and then garnish with grated mozzarella, pine nuts and thyme.

Step 6

Bake in your preheated oven for 20-25 minutes until the cheese is golden and the salmon is cooked through. Serve hot.

Ingredients:

2 x 300g Tassal Tassie Fresh Salmon Fillets, skin off

2 tbsp olive oil 

1 medium butternut pumpkin (1.5kg), sliced into 1 cm thick slices 

1/2 tsp thyme

1 garlic clove, sliced 

1 pinch dried chilli

2 tbsp olive oil 

50g butter

1 leek, sliced fine 

300g baby spinach

1 lemon juice and rind

500g ricotta 

50g parmesan cheese

1 egg
1 & ½ mozzarella cheese balls

2 tbsp pine nuts (optional)

Sage leaves

500g cooked spaghetti (can be leftover from last night or cooked just before)

Recipe credit – Guy Turland