Serves 4 Preparation time: 20 minutes Cooking time: 35 minutes 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 Cheese sauce: 400ml (14fl oz) milk 40g (1 ½ oz) butter 40g (1 ½ oz) 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 3-4 minutes until the leaves wilt. Drain well, squeezing out the excess moisture. Cool for a few minutes For the sauce, put the milk, butter and flour into a saucepan. Heat, stirring constantly with a whisk until smooth and thickened. Remove from heat and stir in half the cheese. Season Tip half the salmon mixture into a large rectangular baking dish, measuring about 26cm x 20cm (11 x 8 inches). Arrange 3 lasagne sheets on top, then 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 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. Recipe from the Alaska Seafood Marketing Institute.