Tuesday, 30 July 2013

Salmon and Spinach Lasagne


Ingredients

Serves 4

200g of salmon slices
200g of spinach
2 cups of diced onion
2 cups of sliced mushrooms
2 cloves of minced garlic
3-4 table-spoons of Crème Fraîche
Juice of 1/2 lemon
4 lasagne plates
Small bunch of chopped fresh basil

Step 1: Add the onion, mushroom and garlic to a large pan. When the onion has a bit of colour add the spinach.

Step 2: Squeeze in your lemon juice and let it all boil up. Add some taste with a sprinkle of salt and pepper.

Step 3: Take the pan off the oven and let it cool slightly before you mix in the Crème Fraîche.

Step 4: Put some water to the boil and pre cook the lasagne plates. Drain and lay them on a dry and clean dishcloth and then dry remaining water off the plates.

Step 5: You are now ready to assemble the lasagne. Start out with the Spinach-Crème Fraîche mix, slices of salmon and end with the lasagne plates (x2). You should end your last layer with a little extra Crème Fraîche and a sprinkle of fresh chopped basil.

Step 6: Preheat the oven to 200 degrees and cook the lasagne covered for 20 minutes and then uncovered for 10 minutes. The lasagne is ready to serve, but tastes best if its left to rest for another 5 minutes.

198 calories per portion, 16.4g carbs, 18.4g protein, 6.9g fat, 1.8g sat fat.



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