Salmon Savoy Lasagne

Name: Salmon Savoy Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 60 g + some butter; 3 (60 g) go. Tbsp. flour; 1⁄2 l Milk; 1 TABLESPOON Vegetable broth; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper; 1⁄2 (approx. 500 g) savoy cabbage; 3 Tomatoes; 500 g Salmon fillet without skin; 9–12 Lasagne sheets; 100 g grated gouda

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

60 g + some butter
3 (60 g) go. Tbsp. flour
1⁄2 l Milk
1 TABLESPOON Vegetable broth
1-2 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper
1⁄2 (approx. 500 g) savoy cabbage
3 Tomatoes
500 g Salmon fillet without skin
9–12 Lasagne sheets
100 g grated gouda

Directions

1
For the béchamel sauce, heat 60 g butter. Lightly sauté the flour in it. 1⁄2 Add l water and milk while stirring, bring to the boil and stir in the stock. Simmer for about 5 minutes. Season to taste with lemon juice, salt and pepper.
2
Clean, quarter, wash and cut the savoy cabbage into strips. Wash and slice the tomatoes. Wash salmon, dab dry and cut into cubes. Grease an angular casserole dish.
3
Put 3 tablespoons of béchamel sauce into the mould and spread. Place 3-4 lasagne plates on top. Spread with a layer of sauce. Spread about 1⁄3 of the tomatoes, half savoy cabbage and half salmon one after the other.
4
Layer the remaining ingredients, finishing with tomatoes. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 30-40 minutes.