Recipe: Salmon Lasagne

Not a traditional lasagna by any means, this little creation is all about getting as much flavour and nutrients into one dish while keeping it affordable.

To do this, we’re using loads of in season Autumn veggies, leftover pasta from last night’s pasta and delicious Salmon.

Guy Turland’s Tassal Salmon Lasagna


2 x 300g Tassal Tassie Fresh Salmon Fillets, skin off

2 tbsp olive oil

1 medium butternut pumpkin (1.5kg), sliced into 1 cm thick slices

1/2 tsp thyme

1 garlic clove, sliced

1 pinch dried chilli

2 tbsp olive oil

50g butter

1 leek, sliced fine

300g baby spinach

1 lemon juice and rind

500g ricotta

50g parmesan cheese

1 egg

1 & 1/2  mozzarella cheese balls

2 tbsp pine nuts (optional)

Sage leaves

500g cooked spaghetti


  1. Preheat your oven to 200°C
  2. To make your pumpkin layer of the lasagna, mix pumpkin, sliced garlic, sage and chilli in a bowl withone tablespoon of olive oil. Transfer to a roasting tray, and bake for 15 minutes until golden and tender.
  1. While your pumpkin is cooking, add butter to a heavy based pot on a high heat, add leek and cook until tender and sweet (10 minutes). Now add your spinach and lemon and cook until wilted and well combined, then remove and let cool. Once cooled, mix with your ricotta, parmesan and egg.
  1. Sliced your salmon length ways in half, rub with olive oil and season well with salt and pepper.
  1. Now to get layering; in your lasagne tray, begin by adding one layer of cooked spaghetti in the base of your tray. Top that with slices of roasted pumpkin then add another layer of spaghetti. Using a spoon make an even layer of ricotta and spinach mix, then top with a layer of spaghetti. Finish your lasagne off with a layer of salmon, one last layer of spaghetti, and then garnish with grated mozzarella, pine nuts and thyme.
  1. Bake in your preheated oven for 20-25 minutes until the cheese is golden and the salmon is cooked through. Serve hot.