Salmon Marscapone Lasagne
This very tasty alternative to the traditional beef lasagne is sooooooo good that even the most avid carnivore will love it. Ok granted, the recipe includes bacon so it’s not completely meat free, but the flavor that the sausage brings to the dish is so good that I just could not bear to make it without! The moist flakes of salmon combined with the flavor of the white wine and the tender vegetables make the perfect filling for the lasagne sheets while the use of mascarpone instead of bechamel makes it a lot lighter on the palette (as well as the hips)! Serve this as an entree or pair it with some steamed spinach and a garden salad for a filling meal.
- •Olive oil
- •½ cup cumbled portuguese sausage
- •1 brown onion, diced
- •2 cloves garlic, finely chopped
- •1 stalk celery with leaves, diced
- •2 small carrots, diced
- •½ teaspoon dry thyme leaves
- •8-12 ounce salmon fillet
- •¼ cup dry white wine
- •½ cup chicken stock
- •Salt & pepper to taste
- •1 packet dry instant lasagne sheets
- •1 cup mascarpone cheese
- •2 eggs + 1 egg yolk
- •½ cup parmesan cheese
- •½ cup grated mozzarella cheese
- •¼ cup finely chopped parsley
1.Heat a little olive oil over medium-high heat in a large frypan. Add the bacon and sauté for 2 – 3 minutes.
2.Add the onion and garlic and cook for a further 2 – 3 minutes. Add the diced vegetables and thyme and continue cooking for another 2 – 3 minutes.
3.Push the vegetables to the side of the pan and add the salmon, cooking for 2 minutes on each side.
4.Add the wine to the pan and allow the alcohol to evaporate before adding the chicken stock.
5.Reduce heat to a simmer and cook the salmon until it is just cooked through.
6.Remove the salmon from the pan and allow to cool. Cover the pan with a lid and continue to simmer until the vegetables are tender.
7.Preheat oven to 180 degrees Celsius. Meanwhile, combine mascarpone, eggs and half the parmesan in a bowl and beat until combined.