This recipe first appeared in New Zealand Woman’s Weekly.
Follow New Zealand Woman’s Weekly on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Preheat oven to 200°C. Lightly grease a shallow, 3-litre ovenproof dish.
2.In a medium saucepan, melt the butter on medium. Sauté the leek and garlic for 3-4 minutes until tender.
3.Stir in the flour and cook for 1 minute. Remove from the heat. Gradually stir in the combined milk and stock until smooth. Return to the heat and cook, stirring, until the sauce boils and thickens. Simmer for 3 minutes. Cool for 10 minutes. Stir in the salmon, chives and zest.
4.Line the base of the dish with pasta sheets, trimming to fit. Cover with half the salmon and half the spinach. Repeat layers, finishing with pasta.
5.In a jug, whisk the cream, lemon juice and Parmesan together. Pour over the lasagne. Bake for 15-20 minutes until golden.
Note
- Serves 4-6. – For a variation, replace the salmon with diced chicken breast, simmering in white sauce for a few minutes before adding chives and zest. – Squeeze the blanched spinach to remove any excess liquid.
