Roasted Vegetable Lasagne with Wild Alaska Salmon
|Wild alaskan salmon||416 Gram (1 Fresh / 2 Cans Of 213 Grams)|
|Butternut squash||18 Ounce, peeled and cut into chunks (500 Grams Or 1 Pound And 2 Ounces)|
|Red onion||1 , cut into wedges|
|Red peppers||1 , deseeded and cut in to chunks|
|Yellow pepper||1 , deseeded and cut in to chunks|
|Olive oil||2 Tablespoon|
|Cherry tomatoes||12 , halved|
|Tomato sauce||500 Gram (1 Jar, For Lasagna)|
|Lasagna sheets||6 (Fresh Ones)|
|White sauce||470 Gram (1 Jar, For Lasagna)|
|Grated mozzarella||3 Ounce (85 Grams)|
1. Heat oven to 190C/170C fan/gas 5. Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break up the salmon into chunks.
2. Put the butternut squash, red onion and peppers into a large roasting tin, add the olive oil and season, tossing to coat Roast for 25-30 mins, turning once, until tender. Add the cherry tomatoes, then stir in the tomato sauce.
3. half the vegetable mixture into a large rectangular baking dish, then add half the salmon chunks. Arrange 3 lasagne sheets on top, then add the rest of the vegetable mixture and salmon chunks. Repeat with another layer of lasagne sheets. Pour, over the white sauce, spreading it out evenly, theni sprinkle the grated mozzarella over the surface.