- 13 ounces [369 ml] fresh Ricotta cheese
- 3 1/2 ounces [100 g] Cheddar cheese, grated
- 1 [15 ounces / x 426 ml] can red salmon, drained and flaked
- 1/4 cup [60 ml] fresh basil leaves, shredded
- Freshly ground black pepper
- Juice of 1 lemon
- 2 hardboiled eggs, chopped
- 13 ounces [369 g] fresh lasagne noodles
- Freshly grated Parmesan cheese
Sauce
- Olive oil
- 1 leek, thinly sliced
- 1 clove garlic, crushed
- 2 [15-ounce / 426 ml] cans peeled, chopped tomatoes, with juice
- Pinch of sugar
- 1/4 cup [60 ml] fresh basil leaves, shredded
- Freshly ground black pepper
|
- Combine Ricotta cheese, Cheddar cheese, salmon, basil, pepper, lemon juice and eggs.
- Fold until well combined.
- Place a spoonful of mixture on each lasagne noodle.
- Roll up tightly and cut to size, if required.
- Place in a single layer in a shallow, heatproof dish.
- Prepare sauce.
- Pour sauce over salmon rolls.
- Cook, uncovered in a 650 watts microwave oven on 'MEDIUM HIGH' [70%] for approximately 10 minutes.
- Pasta should be firm but tender.
- Serve hot, topped with Parmesan cheese.
Sauce
- Place a little olive oil in a saucepan and saute leek on medium heat until soft.
- Add garlic, tomatoes and their juice, sugar, basil and pepper.
|
