Ingredients / Shopping List
2 courgettes350g cooked salmon 500ml semi skimmed milk2 bay leaves25g white flour25g butter25g Helleman’s mayonnaise 6 sheets lasagne pasta50g cheese
Prep to Cook: Lasagne dish, saucepan, measuring jug, wooden spoon, tablespoon, boiling pan, whisk, chopping board, vegetable knife, grater Oven: 190ºC or Gas 5
Prep: Peel some of the skin from the courgettes with a potato peeler (see photo)
This is a light Lasagne suitable for summer weather as it in low in calories and in added fat. Salmon is a healthy oily fish available at an affordable price. Remove the skin after cooking and store the salmon in the refrigerator.
Cooks Know How: Cooked salmon keeps well in the refrigerator therefore it would be sensible to cook the salmon in advance. Once chilled flake it up using your fingers because as you handle the fish you will feel any bones and can remove them at this stage. The delicate texture of the salmon is nicely balanced with par-boiled part-peeled courgettes.