Summary

Ingredients

• 1 head savoy cabbage
• 1 onion (s)
• 5 tablespoon butter
• 700 ml broth
• 4 teaspoons flour
• 500 ml milk
• salt and pepper
• lemon juice
• 500 g salmon fillet (s)
• 9 lasagne plate (s)
• 100 g mozzarella
• 1 lemon (s)
• Fat for the baking dish

Print Recipe Pin Recipe

Instructions

1. Clean the savoy cabbage, remove the stalk and then cut the cabbage into strips.
2. Peel and dice the onions. Then sweat in 1 tablespoon of melted butter. Add the cabbage and sweat for 5 minutes. Deglaze with broth and cook for approx. 2 minutes. Then drain the broth and collect it again.
3. Melt 4 tablespoons of butter for the sauce. Add the flour and sweat in it. Deglaze with milk and then fill up with 500 ml of the collected broth. Simmer for about 5 minutes, seasoning with salt, pepper and lemon juice.
4. Wash the salmon, pat dry and cut into cubes.
5. Grease a baking dish (20 cm x 30 cm). Spread some of the sauce on the base and place 3 lasagne plates on top. Spread half of the savory on top. Pour half of the salmon cubes over it and cover with a little sauce. Repeat the whole process. Finish with lasagne sheets and sauce.
6. Cut four corners off the lemon for garnish and hold back. Cut the remaining lemon and mozzarella into slices and place on top of the lasagna.
7. Bake in a preheated oven (electric oven: 200 ° C, fan: 180 ° C, gas: level 3) for approx. 30 minutes.