LASAGNE with salmon and spinach
Do you want to impress your friends and family ? , try this tender lasagna recipe,
so simple and easy, once tried you may never go back to the traditional ragout based Italian classic !
for 4 gloutons
Ingredients
More or less 6/8 Lasagna sheets
250 g fresh salmon
300 g fresh cleaned spinach
3 or 4 medium cleaned white mushrooms
150 g grated gruyere, cheddar or Jarlsberg
50 g parmesan (mix the parmesan and grated gruyere)
Salt and pepper
1 tablespoon of tomato paste.
Bechamel (link)
1 litre milk
100 g plain flour
100 g butter
Method
Remember to finish with the bechamel sauce on the top which should be covered with the mix of grated cheese.
Bake at 180 C for 50 minutes or so, covering with foil if the top is a light autumn leaf colour.
Bon appetit !!
Can be re-heated the day after, or prepared the day before :)
so simple and easy, once tried you may never go back to the traditional ragout based Italian classic !
for 4 gloutons
Ingredients
More or less 6/8 Lasagna sheets
250 g fresh salmon
300 g fresh cleaned spinach
3 or 4 medium cleaned white mushrooms
150 g grated gruyere, cheddar or Jarlsberg
50 g parmesan (mix the parmesan and grated gruyere)
Salt and pepper
1 tablespoon of tomato paste.
Bechamel (link)
1 litre milk
100 g plain flour
100 g butter
Method
- Preheat the oven to 180 degrees C .
- In a large pan, medium heat, cook the spinach for few minutes and set aside.
- Cut slices of salmon, as much as you can. The slices must be thin and as large as you can, and set aside
- Cut the mushrooms in slices too and set aside.
- Begin the bechamel sauce :
- Melt butter in saucepan over low heat, then stir in flour until smooth and cook gently, stirring without interruption for 30/58 seconds, then add the cold milk, stirring non stop, then bring to a simmer, stir again constantly until the sauce thickens, season with salt and pepper to taste (link).
- In a square or rectangular oven proof baking dish, (8/10cm deep) spread the tomato paste.
- Arrange rationally 2 or 3 lasagne sheets over the base.
- Arrange a layer of spinach over the lasagne sheets.
- Arrange a layer of salmon over the spinach layer.
- Arrange a layer of mushrooms over the salmon layer.
- Arrange 1/3 of the bechamel (link) on the top. Spread evenly to the edge of the dish.
- Sprinkle the cheese mix.
- Repeat these layers twice.
Remember to finish with the bechamel sauce on the top which should be covered with the mix of grated cheese.
Bake at 180 C for 50 minutes or so, covering with foil if the top is a light autumn leaf colour.
Bon appetit !!
Can be re-heated the day after, or prepared the day before :)