Savoy Cabbage Salmon Lasagna
Savoy cabbage and salmon lasagna packed with omega‑3 fatty acids for heart and brain health.
Ingredients
- 1.5 packs FRoSTA Wild Salmon Fillets MSC (250 g each)
- 0.5 savoy cabbage (≈600 g; alternative: FRoSTA spinach leaves)
- Salt
- 2 onions
- 50 g butter
- 50 g flour
- 200 g whipping cream
- 400 ml milk
- Pepper
- Grated nutmeg
- 6 lasagna sheets
- 75 g grated Parmesan cheese
- optional oregano for garnish
- fat for greasing the baking dish
Instructions
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1.
Thaw FRoSTA wild salmon fillets according to package instructions. While they thaw, remove outer leaves of the savoy cabbage. Cut the cabbage into strips about 2 cm wide, removing the core. Blanch the strips in boiling salted water for about 2 minutes, then drain and set aside.
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2.
Peel and finely chop the onions. Heat butter in a large pot over medium heat. Sauté the onions until translucent. Stir in flour and cook briefly. Gradually whisk in cream and milk, bringing to a gentle boil. Simmer while stirring for about 5 minutes. Season with salt, pepper, and nutmeg.
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3.
Wash the salmon fillets, pat dry, and cut into bite‑sized pieces. Grease a high‑rimmed baking dish (≈20 × 30 cm). Spread a thin layer of sauce in the dish, then lay down three lasagna sheets. Layer with cabbage strips, salmon chunks, remaining sauce, and more lasagna sheets, finishing with sauce on top. Sprinkle grated Parmesan over the final layer. Bake in a preheated oven at 220 °C (fan‑forced 200 °C) for about 30 minutes. Remove from the oven and optionally garnish with oregano.
