Salmon spinach lasagne

Name: Salmon spinach lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 800 g Salmon fillet (fresh or frozen); 2 Onions; 1 TABLESPOON + 40 g butter; 600 g Frozen leaf spinach; 7-10 Tbsp salt, pepper, nutmeg; 40 g Flour; 0?a Milk; 100 g Whipped cream; 1 TABLESPOON Vegetable broth (instant); 2 TABLESPOONS Lemon juice; 15–18 Lasagne sheets; 2-3 TABLESPOONS Pesto (from the glass); 125 g Mozzarella; 100 g medieval Gouda (piece); 12 raw peeled shrimps (about 30 g each; without head); 300 g cherry tomatoes; 1 Garlic clove; 1 TABLESPOON Olive oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

800 g Salmon fillet (fresh or frozen)
2 Onions
1 TABLESPOON + 40 g butter
600 g Frozen leaf spinach
7-10 Tbsp salt, pepper, nutmeg
40 g Flour
0?a Milk
100 g Whipped cream
1 TABLESPOON Vegetable broth (instant)
2 TABLESPOONS Lemon juice
15–18 Lasagne sheets
2-3 TABLESPOONS Pesto (from the glass)
125 g Mozzarella
100 g medieval Gouda (piece)
12 raw peeled shrimps (about 30 g each; without head)
300 g cherry tomatoes
1 Garlic clove
1 TABLESPOON Olive oil

Directions

1
Defrost frozen salmon. Peel and finely chop 1 onion. Heat 1 tablespoon butter in a pot. Sauté onion in it. Add frozen spinach and about 100 ml water, bring to the boil. Cover and let thaw at low heat for about 15 minutes.
2
Stir now and then. Then simmer for 3-5 minutes while stirring until all the liquid has evaporated. Season to taste with salt, pepper and nutmeg.
3
For the béchamel, heat 40 g butter in a pot. Dust with flour and briefly sauté lightly. Deglaze with milk and cream. Bring to the boil while stirring, stir in broth and simmer for 3-5 minutes. Season to taste with salt and pepper.
4
Wash the salmon and dab dry. Season with salt, pepper and 1-2 tablespoons lemon juice. Spread the bottom of a high, angular casserole dish thinly with béchamel. Place 3-4 lasagne plates on top (if necessary, break them to size).
5
Then keep on stacking: half spinach, 3-4 lasagne sheets, some béchamel, salmon, pesto, 3-4 lasagne sheets, some béchamel, the rest of the spinach, some béchamel and finally the rest of the lasagne sheets and béchamel.
6
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Drain mozzarella and dice. Grate Gouda and mix with mozzarella. Sprinkle cheese on the lasagne. Bake in the oven for 40-45 minutes.
7
In the meantime, rinse the prawns and pat them dry. Wash and halve the cherry tomatoes. Peel 1 onion and garlic. Dice onion, chop garlic very finely. Heat oil in a pan. Fry the prawns for 3-4 minutes while turning.
8
After approx. 2 minutes fry onion, garlic and tomatoes briefly. Season to taste with salt and pepper. Cut the lasagne into pieces and serve with the shrimp and tomato sauce.