Fish Spinach Lasagna

Ingredients

• 500 g fresh spinach leaves
• 1 onion
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• nutmeg
• 1 bunch chervil
• 40 g Butter
• 20 g Wheat Flour Type 1050
• 500 ml milk (1.5% fat)
• a splash lemon juice
• 300 g sole fillet (skinless)
• 300 g salmon fillet (skinless)
• 50 g medium Gouda cheese
• 30 g Parmesan cheese
• 9 whole grain lasagna sheets (no pre-cooking)

Instructions

1. 1.

   Wash and drain the spinach leaves. Peel and dice the onion and garlic.

2. 2.

   Heat oil in a pan. Sauté onion and garlic. Add spinach, season with salt, pepper, and nutmeg. Cook spinach for 5 minutes, then strain and drain well.

3. 3.

   Wash chervil, shake dry, finely chop, and mix into the spinach.

4. 4.

   Melt butter in a pot, sauté flour until lightly browned. Gradually whisk in milk and simmer gently for 5 minutes while stirring. Season with salt, pepper, and lemon juice.

5. 5.

   Rinse fish fillets and pat dry. Grate both cheeses and combine.

6. 6.

   Squeeze excess liquid from the spinach with a spoon. Place three lasagna sheets in a baking dish. Spread a thin layer of sauce, then add half the spinach and half the fish. Top with more sauce. Repeat with another set of three sheets, sauce, remaining spinach, and fish. Finish with a final layer of sheets, spread remaining sauce.

7. 7.

   Sprinkle cheese over the top and bake in a preheated oven at 200 °C (180 °C fan) for about 30 minutes.