360g baby spinach
Pinch of grated nutmeg, optional
360g Parsley sauce
4 sheets of fresh egg lasagne
25g Cheddar, grated
Salad, to serve.
Preheat the oven to 190C/170C Fan/Gas 5. Put the salmon on a large sheet of foil, season and sprinkle with 4tbsp water. Wrap to make a parcel, sealing the edges lightly but leaving room inside for the air to circulate. Bake for 15 minutes. Discard the skin, flake the fish and mix with the cooking juices.
Rinse the spinach, then put in a wok or large pan and stir-fry until it wilts. Drain in a colander and press with the back of a spoon to extract as much water as possible. Chop roughly and season with salt, pepper and nutmeg, if using.
Heat the parsley sauce and mix three-quarters with the salmon and spinach.
Layer the lasagne with the salmon and spinach in an ovenproof dish. Finish with the reserved parsley sauce.
Sprinkle the cheese on top and bake for 25 minutes. Serve with salad.
1 of your 5 a day.
Sat Fat: 7.8g