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Smoked Salmon Lasagne



1 T olive oil, plus 2 t extra

1 onion, sliced

1 garlic clove, crushed

410g tin crushed tomatoes

1 T chopped fresh basil leaves

300g fresh ricotta cheese, crumbled

2 t finely grated lemon rind

400g hot smoked salmon, flaked

3 fresh lasagne sheets

½ C grated tasty cheese

Salad leaves, to serve



  1. Heat olive oil in a frying pan, add onion and garlic and cook, stirring, for 3 minutes. Add the crushed tomatoes and basil. Cook for 2 minutes or until heated through. Transfer to a bowl.
  2. Combine ricotta, lemon rind and smoked salmon. Season with salt and pepper.
  3. Drizzle extra oil over base of a deep pie dish or casserole dish. Place one lasagne sheet over the bottom. Top with half the ricotta mixture and one-third tomato mixture. Repeat with pasta layer and remaining ricotta mixture. Top with half remaining tomato mixture. Top with remaining pasta, then remaining tomato mixture. Sprinkle with grated cheese.
  4. Bake for 20-30 minutes or until lasagne is tender and cheese has melted. Season with pepper and serve with salad leaves.


Recipe adapted from

Serves 4.


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