recipes
Artichoke and smoked salmon lasagne
Serves:
2018-03-29
Ingredients
- 6 lasagne sheets
- 500ml ready béchamel sauce (Tesco)
- 8 artichoke hearts
- 2 spoons artichokes dip (Camel Brand)
- 6 slices Smoked salmon
- 200g provolone cheese
- 100g grated Grana cheese
- 200g ricotta cheese (Benna)
- 2 spoons pine nuts
- Chopped parsley
- 1 large tomato
- 1 finely sliced shallot
- Basil leaves
- Extra virgin olive oil (Borges)
Method
Slice the artichokes hearts and mix in the ricotta together with the parsley and pine nuts. Whisk in 2 spoons of the artichoke dip in the béchamel together with parmesan cheese. Alternate layers of lasagne, ricotta, smoked salmon and béchamel. Finish off with a good layer of grated provolone cheese. Bake in a pre-heated oven set at 175⁰c. Serve accompanied with the tomato salad
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