Salmon and Courgette Lasagne

Prep Time: 0:15
Cook Time: 0:45
Serves: 4

Ingredients / Shopping List

2 courgettes
350g cooked salmon 
500ml semi skimmed milk
2 bay leaves
25g white flour
25g butter
25g Helleman’s mayonnaise 
6 sheets lasagne pasta
50g 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)

Par-boil the courgettes in water for 12 mins and drain thoroughly.
Butter the base of a lasagne dish and line it with 2 strips of lasagne
Flake the cooked salmon over the base and add half the courgettes
Prepare the sauce.
Drop the bay leaves in the milk and bring to the boil gently.
In a basin or measuring jug cream softened butter with flour to form a paste
Gradually add some of the hot milk and whisk
Return the blend into the saucepan and bring back to the boil whisking continuously
Add seasoning, freshly ground black pepper, salt and 1 tablespoon mayonnaise
Pour half over the courgettes and salmon
Add another 2 strips of lasagne and the remains of the salmon and courgettes
Cover with the final 2 strips of pasta and pour over the remaining sauce.
Grate the cheese and sprinkle over the surface
Cook in the oven for 45 minutes until golden and bubbling
Check it out!

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.

Recipe Science

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.  

The sauce only requires light thickening as it needs to be absorbed by the pasta during cooking.  Whisking in the roux is a simple and effective way of making a smooth sauce.  The pasta starch becomes gelatinised by the sauce during the cooking.
A cheese topping adds some flavour and colour to the dish as it is cooked in the oven.