55 mins
Smoked Salmon, Leek & Goat's Cheese Lasagne
Recipe by Graham
A delightfully tasty lasagne that's easy to make and is always well appreciated by your family or guests. It's impossible to go wrong with this simple lasagne, but the flavours will knock you out.
Seafood Tajine Ingredients for Smoked Salmon, Leek & Goat's Cheese Lasagne
Currently displaying quantities in US Imperial Measurements
How to Cook Smoked Salmon, Leek & Goat's Cheese Lasagne
- Start with the leeks... Trim the bootoms and cut off the green tops. Split them down the middle then roughly chop them. Place a little olive oil in a frying pan and cook the leeks gently until soft (about 15-20 minutes).
- While the leeks are cooking, cut the salmon slices into large pieces and cut the goat's cheese into small cubes. Go ahead and make the béchamel sauce (white sauce) according to the packet instructions. (If you want to make your own white sauce, you can follow the recipe here.)
- In a square or oblong dish make up yout lasgane as follows... Coat the dish lightly with oil or butter then add a thin layer of white sauce over the bottom of the dish. Add a layer of fresh lasagna sheets and cover with a layer of cooked leeks. Add a layer of smoked salmon pieces and a layer of crumbled (chopped) fresh goat's cheese. Now add a layer of white sauce and repeat the process until you've used up all the ingredients - finishing with a slightly thicker layer of white sauce. Sprinkle grated cheese over the top.
- Cover the dish with aluminium foil and cook in a preheated moderately hot oven (Mk 6 - 350ºF - 180ºC) for 30-35 minutes until it is firm and golden. Allow to rest for 10 minutes before serving so that the flavours blend well. Serve warm with a little mixed salad.
GRAHAM'S HOT TIP:
If the top is not golden brown after 35 minutes, remove the foil and place the lasagne under a hot grill for a few minutes.
Smoked Salmon, Leek & Goat's Cheese Lasagne goes down really well with a Vinho Verde from Portugal.
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