Spinach Salmon Lasagna
Spinach salmon lasagna from Spoonsparrow – genuine soul food for cold, gray days.
Ingredients
- 12 whole wheat lasagna sheets
- Salt
- 2 tbsp olive oil (20 ml)
- 2 stalks leeks
- 500 g fresh spinach leaves
- 30 g butter (2 tbsp)
- nutmeg
- 600 g salmon fillet (skinless)
- Pepper
- 100 g sheep cheese (9% fat)
- 300 g cooking cream
Instructions
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1.
Cook lasagna sheets according to package instructions in a pot of plenty boiling salted water until al dente (about 9-10 minutes). Drain into a colander, let dry, and toss with olive oil so they don’t stick.
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2.
Clean leeks, wash thoroughly, pat dry, slice into rings, and boil in salted water for 3 minutes. Shock in cold water, drain. Wash spinach, spin dry. Warm 1 tbsp butter in a pan, add spinach, cook until wilted (5-7 minutes). Season with salt and freshly grated nutmeg.
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3.
Pat salmon fillet dry, cut into thin slices, season with salt and pepper. Crumble sheep cheese and set aside. Heat remaining butter in a pot, add leeks, sauté for 4 minutes over medium heat. Add cream, season with salt and nutmeg, simmer gently for 4 minutes.
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4.
Layer lasagna sheets, leek mixture, salmon slices alternately in a baking dish, sprinkling some cheese between layers. Top with spinach and the remaining sheep cheese. Season the whole dish with pepper, bake in preheated oven at 200 °C (180 °C fan) for 30 minutes.
