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Ricotta and Canned Salmon Lasagna
Ricotta and canned salmon lasagna
This delicious recipe is approximate and is made to feed 4-6 people.
Ingredients
- 400 gm ricotta cheese
- 1 egg lightly beaten
- 1/4 tsp nutmeg
- 1/2–1 tsp mixed herbs
- 1 large can salmon
- 1/2 jar of pasta sauce
- 9 spinach lasagna sheets
- Yellow cheese- enough to cover the dish
- Parmesan to sprinkle over the top
Instructions
- Mix the cheese, egg and herbs and spices together. In another bowl mix the salmon and pasta sauce together.
- Soak the lasagna sheets in warm water (it helps cook everything quicker) and to soften them so that they fit nicely in your dish without over lapping.
- Spoon a thin layer of ricotta mixture into the base of your lasagna dish to prevent the pasta from sticking, then layer lasagna, ricotta, lasagna, salmon mix alternatively finish with a lasagna layer and top with Parmesan and yellow cheese.
- Bake at 180 for about 15 minutes till all the cheese is melted.
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