Light Spinach and Salmon Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg leaf spinach, fresh
- 2 tablespoon flour
- 20 g mararine (quarter fat level)
- 1 onion (s)
- 500 ml milk, 1.5%
- some vegetable stock, grains, to taste
- salt
- Pepper, freshly ground black
- 2 tablespoon lemon juice
- 250 g salmon fillet (s)
- 6 lasagne plate (s)
- 30 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Remove the hard stalks from the spinach leaves. Then wash the leaves well, as they tend to contain a lot of sand.
- Bring 3 - 4 liters of water to the boil in a large saucepan and gradually blanch the spinach in portions. This takes about 2 minutes, then quench the spinach directly in ice water and squeeze it out very well. Do the same with the rest of the spinach.
- Dice the onion and sauté briefly in the margarine at a low temperature. Dust with flour and toast the flour a little while stirring constantly, so make a roux. Using a whisk, gradually add the milk, stirring well so that no lumps form. Finally, season the béchamel sauce with lemon juice, vegetable stock, salt and freshly ground pepper.
- Cut the salmon fillet into 4 thin pieces of equal size, season with salt and pepper.
- Preheat the oven to 180 ° C.
- In the meantime, put some of the béchamel sauce in a square, ovenproof dish (approx. 30 x 30 cm) so that the base is slightly covered. Place two lasagna sheets side by side and cover with a little sauce. Then place a thin layer of spinach on the pasta plates. Place 2 pieces of salmon in the middle of the spinach and cover them with 2 more lasagne plates. Brush these again with a little béchamel sauce and then add the spinach and salmon again. Sprinkle this layer with 2 tablespoons of the parmesan. Finish with the last two lasagne sheets and pour the remaining sauce over them generously. The plates must be completely covered with sauce, otherwise they will stay hard and will not be cooked! Finally, sprinkle the rest of the parmesan over the lasagna and bake it in the oven for 35-40 minutes.
- Tastes really great, makes two people full, but with a large salad is also easily enough for three normal eaters!
- For fans: the whole lasagna has 21.5 P. That makes 10.75 P. with 2 servings and 7.17 P. with 3 servings.
- Tip: If the sauce is too thin for you, just add 2 - 3 tablespoons more flour to the roux (but calculate !!).
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