- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 aubergines, sliced and diced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1kg carton passata
- 200ml dry white wine
- 3 tbsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 1 tbsp caster sugar
- 500g tub mascarpone
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 145g tub fresh pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 3 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 6 salmon fillets, skinned
- 12 sheets fresh lasagne
- 2 x 400g bags spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 50g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- basil leaves, to serve
Heat the oil in a large pan and fry the onions for 10 mins, until starting to turn golden. Stir in the aubergines, then fry 5 mins more to soften them.
Pour in the passata and wine, then stir in the capers, sugar, 1 tsp salt and some black pepper. Cover and cook for 20 mins.
Meanwhile, spoon 250g mascarpone into a bowl with the milk, pesto and eggs, and beat until smooth.
Halve each salmon fillet to make 2 long pieces. Spread 1 tbsp of the remaining mascarpone over each pasta sheet, add a piece of salmon, then season and roll up.
Wash and wilt the spinach in a large pan (you don’t need to add oil), then squeeze as much liquid as you can from it – this is important as otherwise the pasta bake will be too wet.
Spread the spinach on the base of a large lasagne dish or roasting tin, measuring approx 27 x 35cm. Arrange the salmon and lasagne parcels on the spinach, then pour over the tomato and aubergine sauce. Now carefully pour over the pesto and mascarpone layer. If freezing, cover the surface of the lasagne with cling film, then overwrap the dish with cling film and foil. To defrost, thaw overnight in the fridge.
To cook and serve, heat oven to 190C/170C fan/gas 5, scatter the Parmesan over the mascarpone and bake for 40 mins until bubbling. Allow to settle in the dish for 5-10 mins before serving scattered with basil leaves.