Salmon Lasagne
1/2 cup margarine (or butter)
1/2 cup plain flour
3 1/2 cups milk
1 lb ricotta cheese
1/4 cup thawed frozen spinach
3/4 cup milk, extra
1 lb can John West Red Salmon
2 ripe tomatoes, diced
14 oz fresh lasagne sheets
3/4 cup grated Parmesan cheese
Melt margarine, remove from heat, add flour and stir until smooth. Gradually add milk, stirring well to remove lumps. Return to heat and stir constantly until boiling.
Mix ricotta with well-drained spinach and extra milk, season with salt and pepper. Drain and flake salmon and mix with tomatoes.
Using a 8 inch x 12 inch ovenproof dish, layer the ingredients as follows: lasagne sheets; white sauce; lasagne; ricotta mixture; lasagne; salmon mixture. Repeat layers to use all the mixtures, ending with white sauce. Sprinkle with Parmesan and bake at 320 F for 40-45 minutes.
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