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1
Preheat Oven to 220 deg cel. Prepare / oil Lasagne dish & set aside.
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2
Tomato Sauce:
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3
Gently saute onion, celery, garlic & chili until soft but do not brown.
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4
Add lemon pepper, basil, carrot, spinach & tomatoes (don't forget to reserve some of the juice).
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5
Cover & simmer while preparing salmon sauce.
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6
Salmon Sauce:
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7
Melt butter in saucepan.
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8
Gently saute onion, celery & garlic until soft but do not brown.
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9
Add lemon pepper & flour & cook stirring for 1 minute.
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10
Stir in wine, mixing to a paste.
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11
Gradually add milk, stirring constantly until sauce begins to thicken.
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12
Add in salmon & grated carrot. Season to taste.
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13
Gently simmer for approximately 5 minutes, stirring occasionally to avoid browning on the base.
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14
Remove lid from tomato sauce & let excess moisture reduce while salmon sauce finishes thickening. If there looks to be too much liquid in the tomato sauce mix up some cornflour in water & stir into tomato mixture to thicken.
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15
When both sauces are ready line base of lasagne pan with 1/4 of the lasagne sheets.
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16
Pour 1/3 of the spinach mixture onto the lasagne sheet.
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17
Pour 1/3 of the salmon mixture over the spinach, spreading with a spoon.
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18
Sprinkle a little grated cheese over the salmon (this step may be omitted if you are wanting to cut back on a few calories).
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19
Continue layering in the previous order, finishing with the last 1/4 of the lasagne sheets.
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20
Spoon/brush all of the reserved tomato juice over the top of the lasagne sheet & sprinkle with remaining cheese.
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21
Sprinkle with Lemon Pepper.
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22
Bake for approximately 30-45mins.
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23
Note: I used fresh spinach lasagne sheets & baked for 40mins. You will need to adjust cooking temperature & time depending on the type of lasagne/pasta you use.
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24
Note: I boiled our potatoes while making the sauces. I smashed, coated & then baked them in a pan beside the lasagne.
