Salmon with Spicy Cucumber-Pineapple Salsa
- 13 Apr - 19 Apr, 2024
· 100g butter
· 100g plain flour
· 1 liter milk
· 400g ricotta
· 100g parmesan
· Grated nutmeg
· 200g spinach
· 1 bunch spring onions
· 225g lasagna sheets
· 2 tablespoons pine nuts
· 1 jar pesto
Melt the butter in a pan, stir in the flour and cook for two minutes. Whisk in the milk gradually to make a smooth sauce. Cook for a couple of minutes until thickened. Turn off the heat and whisk in the ricotta, half of parmesan and add nutmeg. Spoon out some of the sauce and reserve; stir chopped spinach and spring onions into the sauce. Spread a third of the spinach sauce in a baking dish. Add a layer of pasta, spread it over pesto and repeat the layer. Add a final layer of pasta and spread the reserved white sauce on top. Scatter with pine nuts and remaining parmesan. Freeze now. Heat the oven to 180°C bake for 40 minutes until browned and crisp on top.
COMMENTS