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Salmon and Asparagus Lasagne

Salmon and Asparagus Lasagne

Recipe provided by Co-op Food Magazine

Energy: 2809KJ/669kcal

Fat: 26.3g

Saturates: 10.5g

Sugars: 12.6g

Salt: 1.02g


Salmon and Asparagus Lasagne


  • 3 x 220g packs Co-op Scottish salmon fillets
  • 300g Co-op British asparagus
  • 9 sheets wholewheat lasagne
  • 250g Co-op ricotta
  • 250g Co-op 0% fat Greek style natural yogurt
  • 300ml Co-op reduced fat creme fraiche
  • Zest and juice of 1 lemon
  • 50g Co-op Parmigiano Reggiano, finely grated
  • Large handful fresh dill, finely chopped (optional)
  • 500g jar Co-op tomato and garlic pasta sauce


  • Preheat the oven to 200C/fan 180C/Gas 6. Put a very large piece of foil on a baking tray and lay the salmon portions on one half, leaving gaps in between. Pull the remaining foil over the top and loosely scrunch together to make a parcel.
  • Bake in the oven for 15 mins, cooked through. Discard the skin and break into large chunks.
  • Meanwhile., bring a large pan of water to the boil. Trim and halve the asparagus, the cook for 2 mins. Lift out and set aside. Add the lasagne to the water in batches, simmering for 1-2 mins to soften. Drain, then spread out on a clean worktop.
  • In a bowl, mix together the ricotta, yogurt, creme fraiche, lemon zest and juice, 30g of the Parmesan, and the dill, if using.
  • Spread a little of the tomato sauce on the base of an ovenproof dish, then cover with 3 lasagne sheets. Spoon a third of the ricotta mixture on top, then half the salmon and half the asparagus, then half the remaining tomato sauce.
  • Cover with 3 lasagne sheets and repeat the layers. Top with the final lasagne sheets and rest of the ricotta mixture. Sprinkle over the remaining Parmesan and bake for 30 mins, until bubbling and golden.
  • To freeze: Once assembled cool completely. Wrap in cling film and then foil. Freeze for up to 2 months. Defrost overnight in the fridge then bake for 45-50 mins at 200°C/ fan 180°C/Gas 6 until hot through and golden.