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Salmon frying pan lasagne

Salmon frying pan lasagne

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35



  • 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


  • 01

    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.

  • 02

    Combine ricotta, lemon rind and salmon in a bowl. Season with salt and pepper.

  • 03

    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.

  • 04

    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.



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