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–+ servings

Ricotta and canned salmon lasagna

Adrienne Bogatie
This delicious recipe is approximate and is made to feed 4-6 people.
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Course Main Course
Servings 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.
Keyword Canned Salmon, Kosher, Lasagna, Ricotta
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