Salmon & spinach lasagne
- 4 salmon fillets
- 2 x 180g packs Asda Baby Spinach
- Pinch of nutmeg (optional)
- 2 x 180g pouches Asda Parsley Sauce
- 4 sheets Asda Fresh Egg Lasagne
- 25g Cheddar, grated
- Salad, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Put the salmon on a large sheet of foil, season and sprinkle with 4 tbsp water. Wrap to make a parcel, sealing the edges tightly but leaving room for the air to circulate. Bake for 15 minutes. discard the skin, flake the fish and mix with cooking juices.
Rinse the spinach, then put in a wok or large frying pan and stir fry until it wilts. Drain in a colander and press with the back of a wooden spoon to press out as much liquid as possible. Chop roughly and season with salt, pepper and nutmeg if using.
Heat the parsley sauce and mix 3/4 with the salmon and spinach.
Layer the lasagne with the salmon and spinach in an ovenproof dish. Finish with the reserved parsely sauce.
Spinkle the cheese on top and bake for 25 minutes. Serve with salad.