Wild Alaska Salmon and Spinach Lasagne
• 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
• 350g jar tomato pasta sauce
• 300g (10oz) fresh spinach, thoroughly washed
• 6 lasagne* sheets (weighing about 100g (4oz))
*choose ones that do not need pre-cooking
• 400ml (14fl oz) milk
• 40g (1½oz) butter
• 40g (1½oz) plain flour
• Salt and freshly ground black pepper
• 75g (3oz) mature Cheddar cheese, grated
Pre-heat the oven to 190°C, fan oven 170°C, gas mark 5. Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks. Gently stir the chunks into the tomato pasta sauce.
Cook the spinach in a tiny amount of water for 3 or 4 minutes until the leaves wilt. Drain well, squeezing out the excess moisture. Cool for a few minutes.
To make the sauce, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Remove from the heat and stir in about half the cheese. Season.
Tip half the salmon mixture into a large rectangular baking dish, measuring about 26cm x 20cm (11x8”). Arrange 3 lasagne sheets on top and spread half the cheese sauce over them. Add a layer of spinach, then repeat the layers of salmon mixture, lasagne sheets and cheese sauce. Sprinkle the reserved grated cheese evenly over the surface.
Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve.
Cook’s tip: To save time, make use of ready-prepared sauces for lasagne – you can buy both the red and white sauces in jars. If you like, prepare individual portions of lasagne in separate dishes to make serving easier.