Salmon frying pan lasagne
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How to make Salmon frying pan lasagne
Yield = 4Prep time: 0:15
Cook time: 0:20
Total time: 0:35
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 1 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.
- Step 2 Combine ricotta, lemon rind and salmon in a bowl. Season with salt and pepper.
- Step 3 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.
- Step 4 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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