Léandra`s Quick Salmon and Spinach Lasagna
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 450 g creamed spinach, frozen
- 375 g salmon fillet (s), frozen
- 3 tablespoon tomato paste
- 250 g cream, for boilin, 15% fat
- 100 g cheese, rated
- 4 teaspoons crème fraîche
- salt
- pepper
- nutmeg
- some oil
- 1 tablespoon sauce thickener, light
- 8 lasagne plate (s)
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Thaw the salmon fillet overnight, or at least let it thaw. Thaw the creamed spinach in a saucepan for 1-2 hours.
- Thaw and warm the creamed spinach over low heat. Season with nutmeg.
- Rinse the salmon fillet with cold water, pat dry and cut into bite-sized pieces.
- Heat a little oil in a non-stick pan. Fry the salmon fillet in it. Salt and pepper. Add tomato paste and sweat a little. Deglaze with the cream. Season again with salt, pepper and paprika. Tie the sauce with the sauce tie.
- Brush a suitable baking dish with a little oil. Layer in it as follows: spinach, lasagne plates, salmon sauce, lasagne plates, spinach, lasagne plates, salmon sauce.
- Place the creme fraiche in blobs on the last layer of salmon sauce. Sprinkle with the cheese.
- Bake in a preheated oven (175 ° C top / bottom heat) for 30 minutes.
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