STORE CUPBOARD SPINACH & SALMON LASAGNE
I'm all for creativity in the kitchen, especially when we're pushing for payday before we can venture out for groceries! I whipped this up last night with some Smashed Garlic Potatoes... we sat down rather hesitantly to dinner not so sure how our budget of budget meals was going to turn out, at least the potatoes would be tasty... it was devoured in minutes, there were no leftovers - even the finicky toddler licked his plate clean! I'm posting this so I can remember how to make it again next week!
Provided by Bondnz
Categories Lunch/Snacks
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat Oven to 220 deg cel. Prepare / oil Lasagne dish & set aside.
- Tomato Sauce:.
- Gently saute onion, celery, garlic & chili until soft but do not brown.
- Add lemon pepper, basil, carrot, spinach & tomatoes (don't forget to reserve some of the juice).
- Cover & simmer while preparing salmon sauce.
- Salmon Sauce:.
- Melt butter in saucepan.
- Gently saute onion, celery & garlic until soft but do not brown.
- Add lemon pepper & flour & cook stirring for 1 minute.
- Stir in wine, mixing to a paste.
- Gradually add milk, stirring constantly until sauce begins to thicken.
- Add in salmon & grated carrot. Season to taste.
- Gently simmer for approximately 5 minutes, stirring occasionally to avoid browning on the base.
- Remove lid from tomato sauce & let excess moisture reduce while salmon sauce finishes thickening. If there looks to be too much liquid in the tomato sauce mix up some cornflour in water & stir into tomato mixture to thicken.
- When both sauces are ready line base of lasagne pan with 1/4 of the lasagne sheets.
- Pour 1/3 of the spinach mixture onto the lasagne sheet.
- Pour 1/3 of the salmon mixture over the spinach, spreading with a spoon.
- Sprinkle a little grated cheese over the salmon (this step may be omitted if you are wanting to cut back on a few calories).
- Continue layering in the previous order, finishing with the last 1/4 of the lasagne sheets.
- Spoon/brush all of the reserved tomato juice over the top of the lasagne sheet & sprinkle with remaining cheese.
- Sprinkle with Lemon Pepper.
- Bake for approximately 30-45mins.
- Note: I used fresh spinach lasagne sheets & baked for 40mins. You will need to adjust cooking temperature & time depending on the type of lasagne/pasta you use.
- Note: I boiled our potatoes while making the sauces. I smashed, coated & then baked them in a pan beside the lasagne.
Nutrition Facts : Calories 428.9, Fat 19.8, SaturatedFat 10.2, Cholesterol 89, Sodium 808.8, Carbohydrate 31.7, Fiber 10.6, Sugar 8.3, Protein 32.2
RAVIOLI LASAGNE
Cook this lasagne for the family on a busy weeknight. It only takes 15 minutes to prepare and uses just five ingredients, including shop-bought ravioli
Provided by Cassie Best
Categories Dinner, Lunch
Time 1h25m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins.
- Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can.
- Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. Bake for 35-40 mins until bubbling and hot all the way through. Cover if the top starts to get too dark. Will keep in the freezer for up to two months.
Nutrition Facts : Calories 789 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 2.5 milligram of sodium
SMOKED SALMON LASAGNE
This is a different take on lasagne and low fat. A bit of an effort, but you can freeze once cooked. I usually slice into portions before freezing. This recipe is from "Purely Golden Door" pg 125. The Golden Door is a luxurious health resort in the Hunter Valley wine district north of Sydney, Australia
Provided by Coasty
Categories < 60 Mins
Time 43m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C To make the white sauce saute the sliced leeks and cashews in a little water until soft. Transfer to a blender and add the milk. Blend until smooth and then return to the pan.
- Mix the cornflour with 2 teaspoons of water until smooth, and then add to the sauce. Bring back to the boil. If the sauce seem too thick, add more milk. If too thin add mor cornflour. Season with salt and pepper.
- Put the mushrooms and balsamic vinegar in a frying pan and cook over hihg heat, stirring occasionally for 5 minutes. Remove from the heat and stir in the chopped basil.
- Spread a third of the white sauce over the base of a 3 litre (12 cup) casserole dish. Add a layer of the lasagne sheets, then half the spinach and the mushrooms. Top with another layer of lasagne, another thrid of the white sauce, the asparagus, salmon, anchoives, remaining spinach and then a final layer of pasta and sauce.
- Sprinkle the feta cheese over the top. Cover and bake for 20 minutes then uncover and grill 5-8 mins to brown the top.
SALMON LASAGNA
Steps:
- Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
- Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 18 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.8 g, Protein 26.8 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 3.6 g
SPINACH AND SALMON LASAGNA
Steps:
- Preheat the oven to 410 degrees F (210 degrees C).
- Heat oil in a skillet over medium heat; stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.
- Combine mascarpone cheese and saffron in a bowl; stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.
- Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.
- Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 20.6 g, Cholesterol 98.2 mg, Fat 34.5 g, Fiber 2.8 g, Protein 20 g, SaturatedFat 17.4 g, Sodium 512.6 mg, Sugar 3.1 g
POTATO AND SMOKED SALMON LASAGNA
An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles.
Provided by evelynathens
Categories One Dish Meal
Time 1h25m
Yield 6-9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Melt the butter in a large, heavy skillet.
- Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
- Add the mushrooms and cook, stirring, until softened, about 6 minutes.
- Transfer to a large bowl and add the garlic and parsley.
- Wipe out the skillet.
- Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
- Stir the spinach into the mushrooms and season with coarse salt.
- In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
- In a large bowl, rinse the potato slices in cold running water until the water runs clear.
- Drain the potato slices and pat dry.
- In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
- Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
- Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
- Cover with the last potato layer and pour the cream mixture evenly over the top.
- Cover the lasagne with foil and bake for 1 hour.
- Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
- Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
- Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
- Preheat the broiler.
- Broil the lasagne for about 1 minute, until the potatoes are crisp.
- Let cool slightly before serving.
Nutrition Facts : Calories 369.1, Fat 16.9, SaturatedFat 9.7, Cholesterol 59, Sodium 424.3, Carbohydrate 42.9, Fiber 5.8, Sugar 3.8, Protein 13.8
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