Summary

Ingredients

• 1 packet spinach leaves
• 100 g shrimp (s)
• 400 g salmon
• 4 clove (s) garlic
• 2 onions)
• 9 lasagne plate (s)
• 2 scoops mozzarella (buffalo mozzarella)
• 300 ml bechamel sauce
• salt and pepper
• nutmeg
• possibly spice (s)

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Instructions

1. Chop the garlic and onions and sauté in olive oil until translucent. Add the defrosted spinach and heat. Roughly dice the salmon, add with the prawns and heat. Season to taste with salt, pepper and nutmeg. Add approx. 200 ml. Bechamel sauce and fold in carefully.
2. Grease a large lasagne dish (or baking dish) and cover it with a layer of lasagne sheets. Spread half of the spinach mixture over it. Cover these with sheets of lasagne. Then pour the rest of the mixture over it and finish with a layer of lasagne sheets.
3. Brush the last layer with bechamel sauce and spread the mozzarella slices on top. Season with a little salt, pepper and nutmeg and place the lasagne in the oven preheated to 200 degrees for about 20 minutes.