Salmon Lasagna

Ingredients

• 4 shallots
• 2 Garlic cloves
• 800 g fresh spinach
• 2 tbsp olive oil
• Salt
• Pepper
• freshly ground nutmeg
• 2 tbsp butter
• 4 tbsp wheat flour type 1050
• 500 ml milk (1.5% fat)
• 1 tsp organic lemon zest
• 150 g Parmesan
• 250 g mozzarella
• 700 g salmon fillet (ready-to-cook, skinless)
• 2 tbsp lemon juice
• 300 g whole-grain lasagna sheets (pre-cooked, from the package)

Instructions

1. 1.

   Peel and finely chop shallots and garlic. Clean, wash, and dry spinach.

2. 2.

   Heat olive oil in a pan and sauté shallots with garlic until translucent. Add spinach, stir, and let it wilt. Season with salt, pepper, and nutmeg.

3. 3.

   Melt butter in a pot, add flour, and whisk. Gradually pour in milk, stirring to avoid lumps, and bring to a brief boil. Season with salt, pepper, and lemon zest.

4. 4.

   Grate parmesan. Slice mozzarella into rounds. Wash salmon fillet, pat dry, dice with a sharp knife, and drizzle with lemon juice.

5. 5.

   Lay lasagna sheets on a baking dish. Spread half of the spinach and half of the salmon over them, pour half of the béchamel sauce, and sprinkle 50 g grated parmesan.

6. 6.

   Repeat layers with remaining lasagna sheets, spinach, and salmon, pour the rest of the sauce, and finish with parmesan and mozzarella. Bake in a preheated oven at 180 °C (fan‑forced 160 °C, gas: level 2–3) for 25–35 minutes until golden brown. Remove and serve immediately.