Salmon spinach lasagne
easy
75 mins
75 mins
Ingredients
- 500 g ready-to-cook salmon fillet
- 4 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 400 g leaf spinach
- 1 Onion
- 1 Garlic clove
- 75 g Butter or margarine
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 40 g Flour
- 1/4 l Vegetable broth (instant)
- 1/4 l Milk
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 Egg Yolk
- 8-9 (approx. 125 g) Lasagne sheets
- 3 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Lemon balm and lemon wheel
Directions
- 1
Wash the salmon fillet, dab dry and sprinkle with 2 tablespoons of lemon juice. Sprinkle with salt and leave to stand for a while. Sort the spinach and wash thoroughly. Peel onion and garlic.
- 2
Finely dice onion, press garlic through a garlic press. Heat 20 g fat in a pot, fry onion and garlic in it until transparent. Add spinach, sauté and let it collapse. Season with salt, pepper and nutmeg.
- 3
Heat 40 g fat in a pot, sauté flour in it and deglaze with broth and milk. Add lemon peel and simmer for a few minutes while stirring. Season with salt, pepper and remaining lemon juice.
- 4
Mix the egg yolks with a little hot sauce, then stir into the rest of the sauce. Remove from heat. Pour some sauce into a greased casserole dish, place lasagne sheets, salmon fillet, lasagne sheets, sauce, spinach, lasagne sheets, and finally layer the rest of the sauce.
- 5
Sprinkle with parmesan and spread the remaining fat in flakes on the lasagne. Bake in the preheated oven (electric: 200 °C / gas: level 3) for 40-45 minutes. Serve garnished with lemon wheels and lemon balm.
Nutrition Facts
690 kcal
35 g
23 g
38 g
More Delicious Recipes
