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Salmon, asparagus and blue cheese lasagne
(0 votes)
Difficulty:
moderate
Preparation:
1 hr 10 min.
Preparation
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Ingredients
for
4
- Ingredients
- 2 Tbsps Corn starch
- 4 cups milk
- ¼ cup butter
- ¾ cup Gorgonzola (crumbled)
- 6 ozs Asparagus
- 6 cherry Tomatoes (diced)
- 8 ozs dried gluten-free lasagne
- 4 ½ cups skinless Salmon fillet (cut into chunks)
- salt
- freshly ground Black pepper
- ½ cup grated Parmesan
- To garnish
- torn Basil
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a large baking dish.
2.
Mix the cornflour with a little of the milk to a paste.
3.
Melt the butter in a pan and add the milk. Bring to a boil then whisk in the cornflour paste and cook, whisking for 1-2 minutes until thickened. Remove from the heat. Stir in the gorgonzola cheese and season to taste with salt and pepper.
4.
Spoon a thin layer of sauce over the base of the baking dish. Cover with 4 lasagne sheets, overlapping them slightly.
5.
Evenly scatter with the salmon, asparagus and tomatoes, followed by the remaining sauce.
6.
Cover with the remaining lasagne sheets and sprinkle over the Parmesan.
7.
Bake for 40-45 minutes until bubbling and golden brown on top. Leave to stand for 10 minutes before serving sprinkled with basil.
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