LASAGNE with salmon and spinach
Lasagne is one of those comfort foods that tastes even better the next day. It’s as if all the flavours are amplified tenfold when you reheat it! It’s perfectly crispy, with just the right amount of sauce, and much more flavourful… Well, you’re not dreaming: lasagne really is better the next day! That way, the pasta soaks up all the flavours and aromas!. Then all you’ll need to do is reheat it the next day, sprinkling it with a generous layer of Parmesan to brown it on top.
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 :)
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 :)