Salmon spinach lasagne

Name: Salmon spinach lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 Onions; 6 TABLESPOONS Butter; 600 g Frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 4 TABLESPOONS Flour; 0?a Milk; 700 g Salmon fillet; 1 TABLESPOON Lemon juice; 12–16 Lasagne sheets; 200 g grated gouda; 150 g cherry tomatoes; 6 raw prawns ready to cook

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 Onions
6 TABLESPOONS Butter
600 g Frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
4 TABLESPOONS Flour
0?a Milk
700 g Salmon fillet
1 TABLESPOON Lemon juice
12–16 Lasagne sheets
200 g grated gouda
150 g cherry tomatoes
6 raw prawns ready to cook

Directions

1
Peel and chop the onions. Heat 1 tablespoon butter. Sauté half of the onions in it. Add spinach and 100 ml water, defrost for about 15 minutes. Season with salt, pepper and nutmeg.
2
Sauté the flour in 4 tbsp. hot butter. Stir in milk, bring to the boil and simmer for about 5 minutes. Season to taste. Wash salmon, dab dry. Season with lemon, salt and pepper.
3
Spread a high casserole dish (14 x 23 cm) on the bottom with some sauce. Pile in 3-4 lasagne dishes, half spinach and 3-4 lasagne dishes. Spread with sauce. Pile on salmon, 3-4 lasagne dishes, the rest spinach, some sauce and the rest of the lasagne dishes.
4
Cover with the rest of the sauce and sprinkle with cheese. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 40-45 minutes.
5
Wash and halve the tomatoes. Shrimps wash and dab dry. Fry briefly on each side in 1 tbsp. hot butter until pink. Season and take out. Sauté the remaining onions and tomatoes in the frying fat.
6
Arrange lasagne with prawns, tomatoes and onions.