Cheesy Salmon Rolls
|Lasagna noodles||200 Gram|
|Ricotta cheese||250 Gram|
|Cheddar cheese||90 Gram, grated|
|Eggs||2 , lightly beaten|
|Red salmon||210 Gram, drained (1 Can)|
|Lemon juice||2 Teaspoon|
|Tomato puree||415 Gram (1 Can)|
|Corn flour||1 Tablespoon|
|Parsley||2 Tablespoon, chopped|
Place lasagne noodles in a large dish.
Pour over 1 litre (4 cups) hot water.
Cook for 3 minutes on HIGH.
Drain and cool.
Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice-, mix well.
Place a spoonful of salmon mixture into each lasagne sheet.
Roll up tightly.
Place in a single layer in a shallow heat-proof dish, seam-side down.
Combine cornflour with 2 tablespoons of tomato puree to form a smooth paste.
Stir in remaining puree and parsley.
Pour tomato puree over salmon rolls, sprinkle with some more cheese and cook for 8-10 minutes on MEDIUM HIGH or until noodles are tender