Store Cupboard Spinach & Salmon Lasagne

• lasagna sheet (divided into 4 parts)
• 1 cup cheese, grated
• 1 tablespoon lemon pepper (for garnish)
• Tomato Sauce
• 1 onion, roughly chopped
• 1 stalk celery, sliced
• 1 teaspoon garlic, crushed
• 1 teaspoon chili, chopped
• 1 teaspoon lemon pepper
• 1 tablespoon dried basil
• 1/2 carrot, grated
• 1 kg frozen spinach
• 440 g chopped tomatoes (reserve half the juice for later)
• Salmon Sauce
• 30 g butter
• 1 onion
• 1 stalk celery
• 1/2 teaspoon garlic, crushed
• 1 teaspoon lemon pepper
• 2 tablespoons flour
• 1/2 cup white wine
• 1 cup milk
• 225 -450 g canned salmon (depending on taste)
• 1/2 carrot, grated

1. Preheat Oven to 220 deg cel. Prepare / oil Lasagne dish & set aside.
2. Tomato Sauce:
3. Gently saute onion, celery, garlic & chili until soft but do not brown.
4. Add lemon pepper, basil, carrot, spinach & tomatoes (don't forget to reserve some of the juice).
5. Cover & simmer while preparing salmon sauce.
6. Salmon Sauce:
7. Melt butter in saucepan.
8. Gently saute onion, celery & garlic until soft but do not brown.
9. Add lemon pepper & flour & cook stirring for 1 minute.
10. Stir in wine, mixing to a paste.
11. Gradually add milk, stirring constantly until sauce begins to thicken.
12. Add in salmon & grated carrot. Season to taste.
13. Gently simmer for approximately 5 minutes, stirring occasionally to avoid browning on the base.
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.
15. When both sauces are ready line base of lasagne pan with 1/4 of the lasagne sheets.
16. Pour 1/3 of the spinach mixture onto the lasagne sheet.
17. Pour 1/3 of the salmon mixture over the spinach, spreading with a spoon.
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).
19. Continue layering in the previous order, finishing with the last 1/4 of the lasagne sheets.
20. Spoon/brush all of the reserved tomato juice over the top of the lasagne sheet & sprinkle with remaining cheese.
21. Sprinkle with Lemon Pepper.
22. Bake for approximately 30-45mins.
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.
24. Note: I boiled our potatoes while making the sauces. I smashed, coated & then baked them in a pan beside the lasagne.

lasagna sheet, cheese, lemon pepper, tomato sauce, onion, celery, garlic, chili, lemon pepper, basil, carrot, frozen spinach, salmon sauce, butter, onion, celery, garlic, lemon pepper, flour, white wine, milk, salmon, carrot

Taken from www.food.com/recipe/store-cupboard-spinach-salmon-lasagne-387042 (may not work)