- 4 ounces of fresh lasagne sheets (about four or five)
- 2 scallions
- 3 ounces of spinach
- 2 ounces of smoked salmon (2 slices)
- Zest and juice of half a lemon
- ¼ ounce Parmesan cheese
- 1 tablespoon cottage cheese
- Olive oil
- Extra virgin olive oil, optional
Boil the kettle. Cut the lasagna sheets in half lengthways, then into ¾-inch strips, using a crinkle-cut knife, if you’ve got one. Trim the scallions and finely chop with the spinach and half the salmon. Finely grate the lemon zest, then the Parmesan, keeping them separate. Put an 11-inch frying pan on a high heat.
Once hot, put a little drizzle of olive oil into the pan with the scallions, spinach, chopped salmon and lemon zest. Scatter the pasta into the pan, then carefully pour in enough boiling kettle water to just cover the pasta — about 1 cup. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, squeeze in the lemon juice, stir in the cottage cheese and Parmesan, then season to perfection. Delicately tear over the remaining salmon, and finish with a kiss of extra virgin olive oil, if you like.
Cook With Jamie
Two more recipes from One: Simple One-Pan Wonders for AARP members to try:
Crème fraîche pairs with sweet leeks and lima beans to elevate this weekday staple.
A buttery Biscoff cookie base, cream cheese and raspberries elevate this decadent dessert.
Renew your membership today and save 25% on your next year when you sign up for Automatic Renewal. Get instant access to discounts, programs, services, and the information you need to benefit every area of your life.