• 400g fresh pasta sheets
  • 150g baby spinach leaves
  • 350g button mushrooms
  • 1/2 cup white wine
  • 1/4 cup olive oil
  • 8 tbs plain flour
  • 1L low fat milk
  • 1/2 lemon
  • 400g smoked salmon
  • 2 sprigs of dill, cut finely
  • approximately 80g grated parmesan cheese




1. Clean the mushrooms with a wet paper towel then slice thinly


2. Put the wine and mushrooms into a frypan and simmer for approximately 10 minutes, stirring occasionally, until the mushrooms begin to soften. Set aside in a bowl


3. To make the creamy sauce, heat the olive oil in a saucepan. Add the flour and whisk until combined; it should come together like a dough. Continue to whisk for a minute


4. Very slowly pour the milk into the saucepan, whisking continuously, until all the milk is added. Adding the milk too fast will cause the sauce to be lumpy


5. Cook over a medium heat, stirring constantly, for approximately 5-8 minutes, until the sauce begins to thicken to a custard-like consistency. Take the sauce off the heat, season with salt and pepper, and squeeze in the juice of 1/2 the lemon. Whisk to combine


6. Begin to assemble the lasagne using a baking dish approximately 30cmx23cm. Spread some sauce the bottom of the dish then cover the bottom in lasagne sheets. Note: If the sauce becomes to thick on standing, whisk some cold extra milk into it


7. Spread some more sauce to cover the lasagne sheets, then sprinkle with pieces of smoked salmon, then a handful of baby spinach, 1 tbs of grated parmesan, and approximately 1/2 tbs of dill


8. Cover this with more lasagne sheets then repeat the process until you have used all ingredients. You should make approximately 7 layers


9. Make the final layer by spreading sauce over the lasagne sheets then sprinkling with parmesan cheese. Cover with aluminium foil and bake in an oven at 180C for 40 minutes. Remove the foil and bake for another 5-10 minutes, until the top begins to turn golden. Cut into pieces and serve 


What's the story?

Nutritional information (per 250g serve, serves 8-10)

  • Energy: 1730kJ
  • Protein: 25.7g
  • Fat: 13.4g (Saturated fat 4.3g)
  • Carbohydrates: 44.8g (Sugars 7.2g)
  • Sodium: 748mg

a word from the dietitian

Salmon is a great way to help meet your body’s omega 3 (unsaturated fat) requirements. The smoking process in smoked salmon does not affect the omega 3 content, however smoked fish usually has a significant higher sodium (salt) content than fresh varieties. So enjoy salmon. But for your heart’s sake, do eat it only now and then, and rely on fresh fish for your omega-3 fats.