Recipe: Smoked salmon lasagne with vine-ripened tomato salsa

Purely Golden Door by David Hunter and Edwin Rosenkranz

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Purely Golden Door - essential recipes for health and vitality

Purely Golden Door - essential recipes for health and vitality


It’s never too early – or too late – to start eating healthily. Our bodies are finely tuned, especially our immune systems, which protect us from the millions of bugs waiting to feast on us every day. What we eat and drink directly impacts on the strength of our immunity, and our daily wellbeing.

Purely Golden Door by Golden Door Health Retreats' Executive Chefs David Hunter and Edwin Rosenkranz was first published in 2005, but several reprints later it remains as contemporary as ever, combining healthy, creative recipes with the casual approach of our modern Australian lifestyle.

Smoked salmon lasagne with vine-ripened tomato salsa

Serves 6


White sauce

  • 500 g (1 Ib 2 oz) leeks, white part only, chopped
  • 50 g (1¾ oz) cashew nuts
  • 400 ml (14 fl oz) low-fat soy milk
  • 11/2 teaspoons cornflour (cornstarch)


  • 200 g (7 oz) baby button mushrooms, sliced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh basil
  • 150 g (6 sheets) fresh egg lasagne
  • 150 g (5½  oz) baby spinach
  • 150 g (5½  oz) asparagus spears, chopped (keep the tips for the salad)
  • 100 g (3½  oz) smoked salmon
  • 25 g (1 oz) anchovy fillets, soaked in milk and then finely diced
  • 50 g (1¾ oz) low-fat feta cheese, crumbled

Tomato salad

  • 250 g (9 oz) small vine-ripened tomatoes, halved
  • 1 tablespoon chopped fresh lemon thyme
  • 1 tablespoon balsamic vinegar


Preheat the oven to 180°C (350°F/Gas 4). To make the white sauce, saute the leeks and cashew nuts in a little water until soft. Transfer to a blender and add the milk. Blend until smooth and then return to the pan.

Mix the cornflour with 2 teaspoons of water until smooth, and then add to the sauce. Bring back to the boil. If the sauce seems too thick, add more milk. If too thin, add more cornflour. Season with salt and pepper.

Put the mushrooms and balsamic vinegar in a frying pan and cook over high heat, stirring occasionally, for 5 minutes. Remove from the heat and stir in the basil.

Spread a third of the white sauce over the base of a 3 litre (104 fl oz/12 cup) casserole dish. Add a layer of lasagne sheets, then half the spinach and the mushrooms. Top with another layer of lasagne, another third of the white sauce, the asparagus, salmon, anchovies, remaining spinach and then a final layer of pasta and sauce. Sprinkle the feta over the top. Cover and bake for 20 minutes, then uncover and grill (broil) for 5-8 minutes to brown the top.

To make the tomato salad, put the tomatoes and herbs on a paper-lined baking tray and sprinkle with the balsamic vinegar. Bake at 200°C (400°F/Gas 6) for 10 minutes, then mix with the asparagus tips and serve with the lasagne.


Nutrition per serve: Energy: 1493 kJ (356 Cals); Protein: 26 g; Total fat: 11 g; Carbohydrate: 36 g; Fibre: 10 g; Sodium: 990 mg


Reproduced with the permission of Purely Golden Door



  • Gold Coast & hinterland (QLD)

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November 12th, 2012
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