Roasted Vegetable Lasagne with Wild Alaska Salmon Recipe
Ingredients
| 1 x 416 g or 2 x 213 g cans red or pink wild Alaska salmon | ||
| 500 g/1 lb 2 oz butternut squash peeled and cut into chunks | ||
| Red onion | 1 , cut into wedges | |
| Pepper red | 1 To taste, cut in to chunks | |
| Yellow pepper | 1 To taste, cut in to chunks | |
| Olive oil | 2 Tablespoon | |
| Cherry tomatoes | 12 , halved | |
| 1 x 500 g jar tomato sauce for lasagne | ||
| Lasagne sheets | 6 | |
| 470 g jar white sauce for lasagne | ||
| 85 g/3 oz grated mozzarella | ||
Directions
1. Heat oven to 190C/170C fan/gas 5. Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break up the salmon into chunks.
2. Put the butternut squash, red onion and peppers into a large roasting tin, add the olive oil and season, tossing to coat Roast for 25-30 mins, turning once, until tender. Add the cherry tomatoes, then stir in the tomato sauce.
3. half the vegetable mixture into a large rectangular baking dish, then add half the salmon chunks. Arrange 3 lasagne sheets on top, then add the rest of the vegetable mixture and salmon chunks. Repeat with another layer of lasagne sheets. Pour, over the white sauce, spreading it out evenly, theni sprinkle the grated mozzarella over the surface.
2. Put the butternut squash, red onion and peppers into a large roasting tin, add the olive oil and season, tossing to coat Roast for 25-30 mins, turning once, until tender. Add the cherry tomatoes, then stir in the tomato sauce.
3. half the vegetable mixture into a large rectangular baking dish, then add half the salmon chunks. Arrange 3 lasagne sheets on top, then add the rest of the vegetable mixture and salmon chunks. Repeat with another layer of lasagne sheets. Pour, over the white sauce, spreading it out evenly, theni sprinkle the grated mozzarella over the surface.
Chef
