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Salmon and asparagus lasagne

Salmon and asparagus lasagne

https://www.coop.co.uk/recipes/salmon-and-asparagus-lasagne

Whatever day of the week it is, gather round the table to share this tasty lasagne

  • Feeds 6Feeds 6
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    33%
    2809kj 669kcal
  • Fat
    High 38%
    26.3g
  • Saturates
    High 53%
    10.5g
  • Sugar
    Low 38%
    12.6g
  • Salt
    Low 38%
    0.2g

% of adult’s reference intake | Carbohydrates per serving : 63g

Ingredients

  • 3 x 220g packs Co-op Scottish salmon fillets
  • 300g Co-op British asparagus
  • 9 sheets wholewheat lasagne
  • 250g Co-op ricotta
  • 250g Co-op 0% fat Greek style natural yogurt
  • 300ml Co-op reduced fat crème fraîche
  • Zest and juice of 1 lemon
  • 50g Co-op Parmigiano Reggiano, finely grated
  • Large handful fresh dill, finely chopped (optional)
  • 500g jar Co-op tomato and garlic pasta sauce

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put a very large piece of foil on a baking tray and lay the salmon portions on one half, leaving gaps in between
  3. Pull the remaining foil over the top and loosely scrunch together to make a parcel
  4. Bake in the oven for 15 mins, until cooked through
  5. Discard the skin and break into large chunks
  6. Meanwhile, bring a large pan of water to the boil
  7. Trim and halve the asparagus, then cook for 2 mins
  8. Lift out and set aside
  9. Add the lasagne to the water in batches, simmering for 1-2 mins to soften
  10. Drain, then spread out on a clean worktop
  11. In a bowl, mix together the ricotta, yogurt, crème fraîche, lemon zest and juice, 30g of the Parmigiano Reggiano, and the dill, if using
  12. Spread a little of the tomato sauce on the base of an ovenproof dish, then cover with 3 lasagne sheets
  13. Spoon a third of the ricotta mixture on top, then half the salmon and half the asparagus, then half the remaining tomato sauce
  14. Cover with 3 lasagne sheets and repeat the layers
  15. Top with the final lasagne sheets and rest of the ricotta mixture
  16. Sprinkle over the remaining Parmigiano Reggiano and bake for 30 mins, until bubbling and golden

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