Mirja`s Spinach Lasagne with Wild Salmon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 15 lasagne plate (s), without pre-cooking
- 450 g creamed spinach, frozen
- 250 g salmon or wild salmon, frozen
- 25 g butter
- 25 g flour
- 500 ml milk
- 1 teaspoon vegetable stock, powder
- Herbal salt
- pepper
- nutmeg
- 100 g cheese, rated, e.. mozzarella, Gouda, Emmentaler
- 200 g crème fraîche, with herbs
Print Recipe
Pin Recipe Instructions
- Let the salmon thaw briefly. Thaw the spinach in a saucepan or in the microwave. Make a bechamel sauce from the butter, flour and milk. Season this with a little broth, salt, pepper and nutmeg.
- Put the salmon in the bechamel sauce and roughly cut. Possibly season again.
- Now line a rectangular baking dish with lasagne sheets, place half of the salmon pieces on the plates with a little bechamel sauce and cover with plates again. Then put half of the creamed spinach on the plates and sprinkle with a little cheese. Layer another layer of salmon and a layer of spinach in the pan and finish with a layer of lasagne sheets. Pour the rest of the béchamel sauce (without the larger pieces of salmon) on this layer and spread the crème fraîche on top.
- Sprinkle everything with the rest of the cheese and bake in the oven for about 35 minutes at 160 ° C. Prick the lasagna sheets with a fork to see if they are soft. If too much liquid evaporates, cover the baking dish with aluminum foil halfway through the baking time.
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