Lasagna with Salmon and Spinach

Ingredients

• 200 g whole wheat lasagna sheets
• Salt
• 3 tbsp olive oil
• 6 tomatoes
• 1 Shallot
• Pepper
• 3 tbsp butter
• 30 g spelt flour type 1050
• 400 ml milk (1.5% fat)
• 150 g crème fraîche
• nutmeg
• 400 g spinach
• 1 Garlic clove
• 30 g Parmesan (30% fat in solids)
• 250 g Gravlax

Instructions

1. 1.

   Parboil lasagna noodles in boiling salted water for about 5 minutes. Remove and place in a bowl with 1 tbsp oil and ice‑cold water. Let rest briefly, then remove and lay out on kitchen towels.

2. 2.

   Heat tomatoes over high heat, cool, peel, quarter, deseed and dice.

3. 3.

   Peel and finely dice the shallot. Heat 1 tbsp oil in a pan and sauté the shallot, season with salt and pepper, then remove from heat and mix into the tomatoes.

4. 4.

   For the sauce melt butter in a pot, stir in flour, let foam, then deglaze with milk. Simmer for 5 minutes over low heat. Stir in crème fraîche and season with salt, pepper and nutmeg.

5. 5.

   Clean and wash spinach, blanch briefly in salted water, cool and squeeze out excess moisture.

6. 6.

   Peel and finely chop the garlic. Heat remaining oil in a pan and sauté garlic with spinach, season, then remove from heat.

7. 7.

   Spread one‑third of the sauce in a baking dish and layer a sheet of noodles. Top with tomatoes, half the spinach, another noodle layer, the rest of the sauce and grate parmesan over it. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes.

8. 8.

   Meanwhile slice salmon into strips. Distribute over the lasagna, add remaining spinach, bake for another 2–3 minutes and serve.