Salmon Spinach Lasagna

Ingredients

• 250 g whole wheat lasagna sheets
• 3 tbsp olive oil
• 1 Shallot
• 2 Garlic cloves
• 3 tbsp dried tomatoes (oil‑free)
• 400 g canned tomatoes
• 50 ml Vegetable broth
• 500 g Ricotta
• 300 g fresh spinach
• 300 g salmon fillet
• 2 tbsp lemon juice
• 1 tsp nutmeg
• Salt
• Pepper
• 15 g Butter (1 tbsp)
• 15 g spelt whole wheat flour (1 tbsp)
• 300 ml milk
• 30 g Parmesan cheese (1 piece)
• 150 g mozzarella (1 ball)

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Heat oil in a pot and sauté until translucent. Finely chop the dried tomatoes and add them as well.

2. 2.

   Add the canned tomatoes and vegetable broth, bring to a boil, then reduce to a thick tomato sauce. Season with salt and pepper.

3. 3.

   Wash the spinach and blanch it briefly in boiling salted water until wilted. Drain through a sieve, cool, squeeze out excess liquid, and chop finely. Mix the spinach with ricotta, seasoning with nutmeg, salt, and pepper.

4. 4.

   Dice the salmon into small cubes, drizzle with lemon juice, and lightly season with salt and pepper.

5. 5.

   Melt butter in a pot, add flour, and cook for about 1 minute while stirring. Gradually whisk in milk until a creamy sauce forms. Grate Parmesan, stir it in, and cook for another minute.

6. 6.

   If needed, grease the baking dish. Spread tomato sauce on the bottom, layer lasagna sheets, then salmon cubes, more sheets, spinach‑ricotta mixture, more sheets, and finally spread the cheese sauce on top. Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 40 minutes. Slice mozzarella into rounds, add them during the last 20 minutes of baking.

7. 7.

   Serve hot, garnished with fresh herbs if desired.