Tassal Salmon Lasagna Recipe

Not a traditional lasagna by any means, this little creation is all about getting as much flavour and nutrients into one dish while keeping it affordable. To do this, we’re using loads of season Autumn veggies, leftover pasta from last night’s pasta and delicious Tassal Salmon.

Recipe created by celebrity chef and co-owner of The Depot Cafe in Bondi, Guy Turland. He recently travelled to Tasmania to draw inspiration from the local landscapes, waters, and flavours, bringing this into new recipes using fresh Tassal Tassie Salmon.

Guy went high in the hills above Battery Point, in West Hobart to create a wholesome Tassal Salmon Lasagna, perfect for meal prepping your week ahead, or as a winter warmer the whole family will enjoy during those cooler months.

“Being in Tassie, surrounded by these picturesque views and fresh, locally sourced ingredients has inspired my cooking. I’ve always enjoyed cooking with salmon, but being here with Tassal has brought on a whole new appreciation. I love cooking with Tassal salmon as it’s responsibly sourced in Tassie, Australia’s heartland for fresh produce and delicious salmon,” Guy said.

Tassal Salmon Lasagna Recipe

Ingredients

2 x 300g Tassal Tassie Fresh Salmon Fillets, skin off
2 tbsp olive oil
1 medium butternut pumpkin (1.5kg), sliced into 1 cm thick slices
1/2 tsp thyme
1 garlic clove, sliced
1 pinch dried chilli
2 tbsp olive oil
50g butter
1 leek, sliced fine
300g baby spinach
1 lemon juice and rind
500g ricotta
50g parmesan cheese
1 egg
1 & 1⁄2 mozzarella cheese balls
2 tbsp pine nuts (optional)
Sage leaves
500g cooked spaghetti

Method

1. Preheat your oven to 200°C
2. To make your pumpkin layer of the lasagna, mix pumpkin, sliced garlic, sage and chilli in a bowl with one tablespoon of olive oil. Transfer to a roasting tray, and bake for 15 minutes until golden and tender.
3. While your pumpkin is cooking, add butter to a heavy-based pot on high heat, add leek, and cook until tender and sweet (10 minutes). Now add your spinach and lemon and cook until wilted and well combined, then remove and let cool.
   Once cooled, mix with your ricotta, parmesan, and egg.
4. Sliced your salmon lengthways in half, rub with olive oil, and season well with salt and pepper.
5. Now to get layering; in your lasagne tray, begin by adding one layer of cooked spaghetti in the base of your tray. Top that with slices of roasted pumpkin then add another layer of spaghetti.
   Using a spoon make an even layer of ricotta and spinach mix, then top with a layer of spaghetti. Finish your lasagne off with a layer of Tassal salmon, one last layer of spaghetti, and
   then garnish with grated mozzarella, pine nuts, and thyme.
6. Bake in your preheated oven for 20-25 minutes until the cheese is golden and the salmon is cooked through. Serve hot.