Ingredients

2 tbsp olive oil

2 onions, halved and sliced

2 aubergines, sliced and diced

1kg carton passata

200ml dry white wine

3 tbsp capers

1 tbsp caster sugar

500g tub mascarpone

300ml milk

145g tub fresh pesto

3 eggs, beaten

6 salmon fillets, skinned

12 sheets fresh lasagne

2 x 400g bags spinach

50g parmesan, grated

Basil leaves, to serve

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Add the sliced onions and cook for 10 minutes until they begin to turn golden. Stir in the diced aubergines and continue frying for another 5 minutes to soften them.

Step 2: Pour in the passata and white wine. Stir in the capers, caster sugar, 1 teaspoon of salt, and some black pepper. Cover and simmer the sauce for 20 minutes.

Step 3: In a bowl, combine 250g of the mascarpone with the milk, pesto, and beaten eggs. Whisk until the mixture is smooth.

Step 4: Halve each salmon fillet to create two long pieces. Spread 1 tablespoon of the remaining mascarpone over each lasagne sheet, place a piece of salmon on top, season to taste, and roll the sheets into parcels.

Step 5: Wash the spinach and wilt it in a large pan without adding oil. Once wilted, squeeze out as much liquid as possible to prevent the bake from becoming too watery.

Step 6: Spread the drained spinach evenly on the base of a large lasagne dish or roasting tin measuring approximately 27 x 35cm.

Step 7: Arrange the salmon and lasagne parcels over the spinach layer. Pour the tomato and aubergine sauce over the parcels, followed by the pesto and mascarpone mixture.

Step 8: If freezing, cover the surface of the dish with cling film, then wrap the entire dish with cling film and foil. To defrost, leave overnight in the fridge.

Step 9: To cook, preheat the oven to 190°C (170°C fan)/gas mark 5. Scatter the grated Parmesan over the top and bake for 40 minutes until bubbling. Let the dish rest for 5–10 minutes before serving garnished with fresh basil leaves.

Tips & Variations

Make sure to squeeze out excess water from the spinach thoroughly to avoid a soggy pasta bake.

For a richer flavor, use homemade pesto or add extra Parmesan inside the parcels.

You can substitute the salmon with smoked salmon for a smokier taste or use chicken for a different protein option.

If you prefer a spicier dish, add some chili flakes to the tomato and aubergine sauce.

FAQs

Can I use dried lasagne sheets instead of fresh?

Fresh lasagne sheets work best for rolling parcels as they are pliable and soft. If using dried sheets, you will need to boil them first to soften before assembling.