recipes
Salmon, pumpkin and ricotta lasagna
2021-02-20
Ingredients
- 1 packet gluten free lasagna (Schar)
- 2 salmon fillets
- 1 finely chopped onion
- Zest of 1 lemon
- 150ml fresh cream (Benna)
- 2 cloves garlic, finely chopped
- 1 bag baby spinach
- 200g pumpkin
- 250g ricotta cheese
- 1 egg
- 4 tbsp. grated Parmesan cheese
- 2 tomatoes, peeled and chopped
- Fresh basil and coriander leaves
- 2 limes
- Grated nutmeg
- 2-3 tbsp. extra virgin olive oil
Method
Peel, slice and season the pumpkin, lay on a baking tray Season with salt, pepper and nutmeg, drizzle with olive oil and roast in the oven at 200°C till the pumpkin is soft.
Cook the garlic in a pan with a spoonful of olive oil, add in a pinch of nutmeg, season with salt and pepper and add in the spinach. Cover with lid and cook for a couple of minutes
Place the salmon fillets in another pan and cover with just enough water. Add in the onion, lemon juice and cream and bring to the boil. Cook until salmon is cooked through for just 2-3 minutes. Remove from liquid, discard of skin and flake the meat. Return back into the liquid and continue turn to cook until sauce slightly thickens. Make up the lasagna with alternating layers of pasta, salmon sauce, pumpkin, coriander and ricotta. Bake in the oven at 200°C for 25-30 minutes or until golden. Meanwhile, mix the tomatoes with salt, pepper, chopped basil and olive oil to make a tomato salsa. Serve the hot lasagna drizzled with the tomato salsa.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.