Salmon Savoy Lasagne

Name: Salmon Savoy Lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 60 g Butter or margarine; 60 g Flour; 500 ml Vegetable broth (instant); 500 ml Milk; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 cabbage; 3 big tomatoes; 500 g Salmon fillet; 9 Lasagne sheets; 100 g Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

60 g Butter or margarine
60 g Flour
500 ml Vegetable broth (instant)
500 ml Milk
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 cabbage
3 big tomatoes
500 g Salmon fillet
9 Lasagne sheets
100 g Gouda cheese
7-10 Tbsp Grease

Directions

1
Melt the fat, add the flour and sauté while stirring. Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Season to taste with lemon juice, salt and pepper. Clean and quarter the savoy cabbage and cut into strips. Wash, clean and slice the tomatoes. Wash salmon, dab dry and cut into cubes. Grease an oven dish (approx. 14 x 23 cm).
2
Put 2 tablespoons of béchamel sauce into the dish and spread. Place 3 sheets of lasagne on top and spread with 2 tablespoons of sauce. Spread 1/3 of the tomatoes, half of the savoy cabbage and half of the salmon one after the other. Do the same with the remaining ingredients. Finish with tomatoes. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes