Bring us your time-poor, your hungry, or your tired - we'll fix them in a flash with this easy to make recipe.
Cooking Time
Preparation Time :15 Min
Cook Time : 20 Min
Total Time : 35 Min
Ingredients
Serves :
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
Directions
Heat 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.
Combine ricotta, lemon rind and salmon in a bowl. Season with salt and pepper.
Drizzle 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.
Preheat 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.
