Salmon Lasagne
with
Pumpkin, Silverbeet, Ricotta
and
Tomato Salsa
  
   600 gm salmon fillet, skinned & boned, thinly sliced
1 tbsp French Maid lemon pepper seasoning
Salt
Olive oil
4 lasagne sheets, fresh or dried
1/8 of a small pumpkin, peeled, deseeded & thinly sliced
4 cups silverbeet, finely sliced
2 cups French Maid pasta sauce
250 gm ricotta
Fresh garden herbs, chopped
Mozzarella cheese
French Maid tomato salsa
French Maid crème of balsamic
  
   Season the salmon slices with salt and lemon pepper and quickly sear on both sides in a heavy fry pan or on a flat grill, using a little olive oil, and then set aside.
Cook the lasagne sheets to a firm stage and refresh in cold water, set aside.
Place the pumpkin slices on an oiled baking tray and roast at 180°C for about 12 minutes.
Heat a heavy fry pan, add some olive oil and quickly cook the sliced silverbeet until it has shrunk to about half of its original volume, cool on a tray.
Brush a baking dish with oil. Line with a sheet of pasta, spread some of the pasta sauce over it, follow with ricotta and gently combine the two.
Lay some of the salmon and pumpkin slices over and sprinkle with silverbeet, season.
Cover with another sheet of pasta.
Carry on with the remaining ingredients finishing with a layer of pasta.
Sprinkle with mozzarella cheese.
Bake at 160°C for about 30 minutes.
Allow cooling and then portion accordingly.
Serve with tomato salsa, sprinkle with fresh coriander and garnish with crème of balsamic.

Makes 4 portions

Recipes courtesy of Stephan Baumberger
Stephan's Restaurant & GasthofPrint