CHEESY SALMON LASAGNE
INGREDIENTS
- 30g butter
- 2 onions, chopped
- 1 clove garlic, crushed
- 1 stick celery, chopped
- 2 x 425g cans of tomatoes
- 1 tablespoon tomato paste
- 440g can salmon, drained, flaked
- 240g packet instant lasagne pasta sheets
- 1 tablespoon grated parmesan cheese
CHEESE SAUCE
- 60g butter
- 1/4 cup plain flour
- 1 cup milk
- 250g cottage cheese
- 1/2 cup grated tasty cheese
- 2 eggs, lightly beaten
CHEESY SALMON LASAGNE METHOD:
Heat butter in a pan, add onions, garlic, and celery; cook, stirring, until onions are soft. Stir in undrained crushed tomatoes and paste, bring to a boil, and simmer, uncovered, for 15 minutes; stir in salmon.
Cover the base of greased 20cm x 30cm ovenproof dish with a layer of pasta. Spread pasta with half the salmon mixture, then half the cheese sauce; repeat layers ending with cheese sauce; sprinkle with parmesan cheese.
Bake lasagne
moderate oven for about 45 minutes until lightly browned.
Cheese Sauce:
Melt butter in a pan, stir in flour, and stir over heat until bubbling. Remove
from heat, gradually stir in milk, stir over heat until sauce boils and
thickens.
Remove sauce from heat, stir in cheeses and eggs.
Serves 6.
Note: The recipe can
be made a day ahead.
Storage: Covered, in refrigerator
Freeze: Not
suitable.
Microwave: Not
suitable.