Salmon lasagne
Last Updated on
ingrediencie
4 pcs onion 2 cloves garlic 800 g fresh spinach 5 tbsp olive oil to taste salt to taste ground black pepper to taste ground nutmeg to taste 2 tbsp butter 4 tbsp plain flour 250 ml milk 250 ml cooking cream 1/2 tbsp lemon zest 500 g salmon 2 tbsp lemon juice a little oil to grease 300 g lasagne 150 g g grated Parmesan 250 g mozzarella
step
1.
Peel and finely chop the onion and garlic. Pick the spinach, wash and drain the water.
2.
Heat the olive oil in a frying pan, add the onion and garlic and sauté briefly. Add the spinach, stir and saute. Season with salt, pepper and nutmeg.
3.
Melt the butter in a saucepan, add the flour and stir thoroughly, gradually add the milk and stir the mixture thoroughly. Add the cream and bring to the boil. Season with salt, pepper, grated lemon zest and set aside.
4.
Cut the salmon into cubes and drizzle with lemon juice.
5.
Grease a baking tray with oil and line the bottom with pasta slices. Spread half of the spinach, half of the salmon, half of the béchamel on top and sprinkle 50 g of Parmesan cheese over everything. Repeat the process and add more slices of mozzarella on top of the Parmesan cheese.
6.
Bake in a preheated oven at 180°C for about 25 to 35 minutes.
