Summary

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

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Instructions

1. 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.
2. Put the salmon in the bechamel sauce and roughly cut. Possibly season again.
3. 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.
4. 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.