Salmon pesto ricotta lasagna
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Prep Time
15 Minutes
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Cook Time
45 Minutes
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Yield
1
Ingredients
- 2 x 200g cans Safcol Salmon in Springwater, drained
- 8-10 lasagna pasta sheets
- 2 tablespoons extra virgin olive oil
- 1kg ricotta cheese
- sea salt and freshly ground black pepper
- 1 teaspoon ground nutmeg
- ½ cup basil and parmesan pesto
- ½ cup finely grated parmesan cheese
- ½ cup finely grated cheese
- 300g baby spinach leaves, washed
- … to serve
- 2 tablespoons pine nuts, lightly toasted (optional)
- 2 tablespoons baby basil leaves (optional)
Instructions
- Preheat oven to 190°C
- In a large heatproof bowl, pour boiling water over the baby spinach. Leave the water on the spinach for about 1 minute or just long enough to wilt it. Drain it and pour cold water over it to refresh. Allow it to sit in a sieve to drain further while you put the lasagna together.
- In a medium bowl add the ricotta (with a two of tablespoons of the liquid in the pack) and nutmeg. Mix thoroughly and season generously with salt and pepper. Set aside.
- In a deep pie dish or roasting pan approximately 5cm x 20cm x 30cm, add the olive oil and line the base of the pan with uncooked lasagna sheets (break them as required to fit roughly)
- Top with half the flavoured ricotta, and another layer of pasta.
- Squeeze any remaining moisture from the wilted spinach.
- Sprinkle the lasagna layer with one can of flaked drained salmon and one can of flaked salmon and its liquid. Spoon the pesto evenly over the salmon and top with a even layer of spinach leaves (you need to untangle the spinach to do this, but its very easy to do).
- Finish with a final layer of lasagna sheets, trying to keep this layer as neat as possible.
- Use a spatula to spread the seasoned ricotta over the final pasta layer and sprinkle generously with the grated cheese.
- Bake in the preheated oven for about 45 minutes or until the pasta is tender and the cheese topping is golden brown. Serve hot, sprinkled with toasted pine nuts and basil leaves if using them.
| Servings: | 4 |
| Ready in: | 60 Minutes |
| Course: | Lunch, Dinner, Comfort Food |
| Recipe Type: | Bakes, Pasta |
| Ingredient: | Salmon |
Salmon pesto ricotta lasagna
Does creamy ricotta, tasty salmon, pasta and fresh spinach sound good for dinner? Then this salmon pesto ricotta lasagna will really hit the spot, with all those great flavours and the extra flavour hit of basil pesto. Hot and perfect for a warming meal anytime.
If you like salmon, be sure to check out our salmon recipes page for more inspiration!
Did you know: Lasagna is American spelling and Lasagne is British spelling?
Our salmon pesto ricotta lasagna swaps meats with salmon but it’s worth noting the origins of this ubiquitous dish. Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into thin sheets (lasagne), boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick.
The traditional lasagne of Naples, lasagne di Carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. Lasagne al Forno, layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavoured with wine, garlic, onion, and oregano. In all cases, the lasagne is oven-baked (al Forno).
Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat.
Protein is needed to build and repair all the cells in your body.
Ashleigh Feltham (MNutrDiet)
An Italian classic with a twist. Safcol salmon is a quality seafood choice and a great source of omega 3 fat. This is an essential fat and supports optimal brain, heart, artery and eye function. Like omega 3 fat, the extra virgin olive oil is a heart-healthy fat called monounsaturated fat which increases your ‘good ‘HDL cholesterol and decreases your ‘bad’ LDL cholesterol and triglycerides. It also adds over 36 different antioxidants to fight off free radicals which can damage and cause disease to the cells of your body. This oil is also linked to improvements in blood pressure levels.
Ricotta and parmesan cheese are nutrient-dense foods and a great source of calcium needed for strong bones and teeth and normal muscle contractions. Also adding to the protein, the salmon will keep you feeling fuller for longer. Protein is needed to build and repair all the cells in your body.
Nutmeg adds additional immune-boosting antioxidants as does the baby spinach leaves. This vegetable also provides vitamin A to support your immune system and optimal eyesight. Also, vitamin K to allow your blood to clot normally and plays a role in creating strong bones. Folate to make and repair your DNA and important fibre for fullness and gut health. This is clearly an Italian classic with a taste-twist and health boost for your body.
