Salmon spinach lasagne

Name: Salmon spinach lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 4 tablespoons (20 g each) + some butter/margarine; 500 g Frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 200–250 g Gouda (play); 3 tablespoons (60 g) Flour; 1 l Milk; 600 g Salmon fillet; 3 TABLESPOONS Lime or lemon juice; 9 Lasagne sheets

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
4 tablespoons (20 g each) + some butter/margarine
500 g Frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
200–250 g Gouda (play)
3 tablespoons (60 g) Flour
1 l Milk
600 g Salmon fillet
3 TABLESPOONS Lime or lemon juice
9 Lasagne sheets

Directions

1
Peel and finely dice the onion and garlic. Sauté both in 1 tbsp. hot butter. Add spinach and steam for about 10 minutes. Season to taste with salt, pepper and nutmeg. Drain spinach on a sieve and squeeze out a little.
2
Grate cheese. Sweat flour in 3 tbsp. hot fat. Stir in milk, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Melt about 2/3 cheese in it.
3
Wash the salmon, dab dry and cut into strips. Season with salt and lime juice.
4
Grease an ovenproof dish (16 x 24 cm; approx. 2 l capacity). First spread some sauce in it and place 3 lasagne plates on top. Cover with half spinach and half salmon. Place 1/3 of the sauce and 3 lasagne dishes on top.
5
Layer the remaining ingredients in the same way. Finish with the rest of the sauce and cheese. Bake salmon-spinach lasagne in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 40 minutes until golden brown.