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Salmon, spinach and goat's cheese lasagne

Jean-Christophe Novelli from Food Uncut
For elegant one-dish dining, Jean Christophe Nouvelli layers up salmon, spinach and creamy goat's cheese sauce in this special party style lasagne

Salmon, spinach and goat's cheese lasagne

Method

1. Preheat the oven to 200C/gas 6. Lightly butter 4 individual ceramic lasagne dishes. Heat half of the olive oil, add the garlic and gently heat through.

2. Add the spinach and season with salt. Cook for 3-4 minutes, until wilted. Drain and place on kitchen paper.

3. Pour the double cream into the same pan and cook for 3-4 minutes, until reduced slightly. Add three quarters of the crumbled goat's cheese and stir till thickened. Season with salt and pepper and strain through a fine sieve. Cover with an oiled piece of baking parchment or greaseproof paper and keep warm.

4. Slice the salmon fillets into escalopes and season them with salt and pepper.

5. Heat the remaining oil in a frying pan and cook the escalopes for 1-2 minutes on one side, untill just coloured. Remove carefully from the pan and lay out on absorbent paper.

6. Place a little goat's cheese sauce in the base of each dish. Cover with a pasta sheet. Add a layer of spinach. Cover with another pasta sheet.

7. Add a slice of salmon and cover with another pasta sheet.

8. Spoon over another layer of the goat's cheese sauce and scatter with crumbled goat's cheese. Repeat with each of the dishes.

9. Bake for 15 minutes, until golden and bubbling. Garnish with thyme flowers and chervil and serve with a tomato and parsley salad.

Cook's note
For a pretty effect when using home made pasta, sandwich flat leaf-parsley in between 2 sheets and roll out thinly.

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Serves: 4

Prep: 45 min
Cook: 30 min

Ingredients
50ml Olive oil
2 garlic cloves
800g baby spinach leaves
600ml double cream
300g Goats cheese, crumbled
600g salmon fillets
600g fresh lasagne sheets
salt and white pepper