Certainly not your typical lasagne, this creation packs as much flavour and nutrition as possible into a budget-friendly recipe. Created for Tassal by celebrity chef Guy Turland during a recent trip to Tasmania, this week’s recipe combines autumn’s best produce and leftover cooked spaghetti!
Guy Turland’s nutritious salmon lasagne
The perfect dish to nourish and warm the entire family during the cooler months.
Ingredients
- 2 300g Tassal Tassie Fresh Salmon Fillets skin off
- 2 tbsp olive oil
- 1.5 kg medium butternut pumpkin sliced into 1 cm thick slices
- 1/2 tsp thyme
- 1 garlic clove sliced
- 1 pinch dried chilli
- 2 tbsp olive oil
- 50 g butter
- 1 leek sliced fine
- 300 g baby spinach
- 1 lemon juice and rind
- 500 g ricotta
- 50 g parmesan cheese
- 1 egg
- 1.5 mozzarella cheese balls
- 2 tbsp pine nuts optional
- Sage leaves
- 500 g cooked spaghetti
Instructions
- Preheat your oven to 200°C
- To make your pumpkin layer of the lasagna, mix pumpkin, sliced garlic, sage and chilli in a bowl with one tablespoon of olive oil. Transfer to a roasting tray, and bake for 15 minutes until golden and tender.
- While your pumpkin is cooking, add butter to a heavy-based pot on high heat, add leek and cook until tender and sweet (10 minutes). Now add your spinach and lemon and cook until wilted and well combined, then remove and let cool. Once cooled, mix with your ricotta, parmesan and egg.
- Sliced your salmon lengthways in half, rub with olive oil and season well with salt and pepper.
- Now to get layering in your lasagne tray, begin by adding one layer of cooked spaghetti to the base of your tray. Top that with slices of roasted pumpkin, then add another layer of spaghetti. Using a spoon, make an even layer of ricotta and spinach mix, then top with a layer of spaghetti. Finish your lasagne off with a layer of Tassal salmon, and one last layer of spaghetti, and then garnish with grated mozzarella, pine nuts and thyme.
- Bake in your preheated oven for 20-25 minutes until the cheese is golden and the salmon is cooked through. Serve hot.
The post Foodie Friday: Guy Turland’s nutritious salmon lasagne appeared first on The Interiors Addict.