Salmon Lasagne

Name: Salmon Lasagne
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 kg Broccoli; 7-10 Tbsp Salt; 1 Onion; 30 g Butter or margarine; 30 g Flour; 250 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g medieval Gouda cheese; 1/2 bunch Dill; 300 g smoked salmon in slices; 9 (approx. 120 g) light-coloured lasagne sheets

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 kg Broccoli
7-10 Tbsp Salt
1 Onion
30 g Butter or margarine
30 g Flour
250 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g medieval Gouda cheese
1/2 bunch Dill
300 g smoked salmon in slices
9 (approx. 120 g) light-coloured lasagne sheets

Directions

1
Clean the broccoli, divide into small florets and wash. Cook in 1/2 litre of boiling salted water for 3-5 minutes. Drain and collect the cooking water. For the sauce, peel and finely dice the onion. Steam in hot fat until translucent. Add flour, stir in and sweat. Gradually deglaze with cream and broccoli cooking water while stirring. Season sauce with salt, pepper and nutmeg. Simmer at low heat for about 10 minutes. Grate cheese. Wash dill, dab dry and chop. Add cheese and dill to the sauce. Spread some sauce in an oven dish (28x16 cm). Spread 3 lasagne plates on the bottom. Cover with one half of the salmon slices. Spread half of the broccoli on top. Pour a third of the remaining sauce on top. Repeatedly cover with lasagne slices, salmon and broccoli. Pour another third of the sauce on top. Cover with the remaining lasagne slices. Spread the rest of the sauce on top and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes. Cover if necessary in between
2
Per portion (with 6 people) approx. 1840 kJ/ 440 kcal. E 21 g/ F 28 g/ KH 23 g
3
Dishes: Pillivuyt