Salmon Lasagna

Ingredients

• 250 g lasagne sheets (pre-cooked from the package)
• 1 bunch parsley
• 2 Garlic cloves
• 600 g salmon fillet
• 2 lemons (juice)
• Salt
• freshly ground pepper
• cold-pressed olive oil
• 250 ml milk
• 1 tbsp butter
• 1 tbsp flour
• freshly grated lemon zest

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Cook the lasagna sheets in boiling salted water, lift them with a slotted spoon and drain on dry kitchen towels. Lightly brush the noodles with olive oil.

3. 3.

   Pick off the parsley leaves. Peel the garlic cloves. In a mortar, finely grind the garlic with a little salt. Add 2 handfuls of parsley leaves and crush further. Mix the pesto with 4 tbsp oil and lemon juice. Season with salt and pepper.

4. 4.

   For the béchamel sauce melt the butter over gentle heat. Sprinkle flour over it and sauté. Gradually whisk in the milk, bringing to a boil. Simmer for 1 minute while stirring, then remove from heat and season with lemon zest, pepper and salt.

5. 5.

   Slice the salmon fillet into thin slices with a sharp knife. Grease a small baking dish (about 30 x 20 cm) and lay lasagna sheets on it. Sprinkle basil leaves over the sheets. Spread one layer of salmon on top and drizzle with the basil sauce. Repeat layering noodles, salmon, and remaining ingredients until all are used. Finish with noodles. Spread béchamel sauce over the top.

6. 6.

   Place the baking dish in the hot oven and bake the lasagna for 20 minutes until golden brown. Since the noodles are already cooked, the baking time should focus on keeping the fish moist. Cut into pieces and serve immediately.