- Heat the oil in a heavy based pan and add the onions
- Season the onions with salt and pepper and cook for about 5 minutes on a low heat until soft, stirring regularly. Make sure the onions don’t colour.
- Add the fennel seeds and garlic and cook for a further 2 minutes
- Add the dried oregano and tinned tomatoes. Half fill a tomato can with water. Give the can a gentle swirl to release any tomatoes left in the can and add the water to the pan. Repeat with the second tomato can.
- Season with salt, pepper and a pinch of sugar, place a lid on the pan and gently cook for around 30 minutes stirring frequently to make sure the sauce doesn’t burn (if the sauce starts getting too thick add a touch of water)
- Remove the lid from the pan and if the sauce is too thin cook for a few minutes or until a good consistency is achieved.
Crème fraiche glaze
Mix the crème fraiche, grated parmesan and egg yolk together in a bowl.
Assembling the lasagne
- Pre-heat oven 170°C fan
- Remove the skin from the salmon fillets and slice the salmon into 10mm thick pieces
- Place a ladle of tomato sauce into the base of ovenproof dish (just enough to cover the base)
- Use some of the sheets of pasta to make one complete layer across the tray
- Top the pasta with half the tomato sauce. Place half the salmon pieces and half the cherry tomatoes over the sauce. Scatter a handful of spinach over the dish.
- Use more pasta sheets to make another layer on top and repeat the process.
- Finish with a final layer of pasta sheets and top with crème fraiche mix (make sure all the pasta is covered with the crème fraiche mix)
- Cook for 40 minutes uncovered or until the centre of the lasagne is hot and the topping has glazed.
For a bit extra, serve with salad leaves or garlic bread.