Salmon, Leek and Asparagus Lasagne

 

This salmon lasagne is big enough to serve eight people or make it just for the family and freeze the rest for when you don't feel like cooking.

What you will need

600g skinless salmon fillets

3 bunches asparagus, woody ends trimmed, halved crossways

150g butter

3 large leeks, pale section only, washed, thinly sliced

125g plain flour

1L (4 cups) milk

1 tablespoon finely grated lemon rind

2 teaspoons Dijon mustard

1/4 cup chopped fresh dill

110g (1 1/2 cups) finely grated parmesan

Olive oil spray

200g fresh lasagne sheets

Mixed salad leaves, to serve

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