Bring us your time-poor, your hungry, or your tired – we’ll fix them in a flash with this easy to make recipe.
Ingredients
- 1 tablespoon olive oil
- 2 green onions, sliced
- 1 garlic clove, crushed
- 410g can crushed tomatoes
- 1 tablespoon chopped fresh basil leaves
- 300g fresh ricotta cheese, crumbled
- 2 teaspoons finely grated lemon rind
- 415g can Paramount Wild Alaskan Red Salmon, drained, skin and bones removed, flaked
- 3 fresh lasagne sheets, cut into thirds
- 1/2 cup grated tasty cheese salad leaves, to serve
Method
- Step 1Heat half the oil in an 18cm (base), heavy-based frying pan (with flameproof handle) over medium-high heat. Cook onion and garlic, stirring, for 3 minutes. Add tomato and basil. Cook for 2 minutes or until heated through. Transfer to a bowl. Clean pan.
- Step 2Combine ricotta, lemon rind and salmon in a bowl. Season with salt and pepper.
- Step 3Drizzle remaining oil over base of pan. Arrange 3 pieces of lasagne over base. Top with half the ricotta mixture and one-third tomato mixture. Repeat with pasta layer and remaining ricotta mixture. Top with half remaining tomato mixture. Top with remaining pasta, then remaining tomato mixture. Sprinkle with cheese.
- Step 4Preheat grill on high. Return pan to mediumlow heat. Cook, covered, for 8 to 10 minutes or until lasagne is tender. Remove lid. Grill for 5 minutes or until cheese has melted. Season with pepper. Serve with salad leaves.
- Low carb
- Lower gi
Nutrition
2012 kj
Energy
28.8g
Fat Total
12.6g
Saturated Fat
3.7g
Fibre
33.4g
Protein
107mg
Cholesterol
678mg
Sodium
22.1g
Carbs (total)
All nutrition values are per serve
Notes
Fresh ricotta cheese is available from the delicatessen section of the supermaket or specialist grocery stores.
- Author: Donna Boyle
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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