Ricotta and canned salmon lasagna
This recipe is approximate and is made to feed 4-6 people.
400gm ricotta cheese
1 egg lightly beaten
1/4 tsp nutmeg
1/2 – 1 tsp mixed herbs
1 large can salmon
1/2 jar of pasta sauce
9 spinach lasagna sheets
Yellow cheese- enough to cover the dish
Parmesan to sprinkle over the top
Mix the cheese, egg and herbs and spices together. In another bowl mix the salmon and pasta sauce together.
Soak the lasagna sheets in warm water (it helps cook everything quicker) and to soften them so that they fit nicely in your dish without over lapping.
Spoon a thin layer of ricotta mixture into the base of your lasagna dish to prevent the pasta from sticking, then layer lasagna, ricotta, lasagna, salmon mix alternatively finish with a lasagna layer and top with Parmesan and yellow cheese.
Bake at 180 for about 15 minutes till all the cheese is melted.