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
250g fresh salmon
300g fresh cleaned spinach
3 or 4 medium cleaned white mushrooms
150g grated gruyere , cheddar or Jarlsberg
50g Parmesan (mix the parmesan and grated gruyere)
Salt and Pepper
1 tablespoon of tomato paste.
Bechamel (link)
1 litre milk
100g plain flour
100g butter
Remember to finish with the bechamel sauce on the top which should be covered with the mix of grated cheese.
Bake at 180C for 50 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
250g fresh salmon
300g fresh cleaned spinach
3 or 4 medium cleaned white mushrooms
150g grated gruyere , cheddar or Jarlsberg
50g Parmesan (mix the parmesan and grated gruyere)
Salt and Pepper
1 tablespoon of tomato paste.
Bechamel (link)
1 litre milk
100g plain flour
100g butter
- 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 béchamel 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 mushroom over the salmon layer.
- Arrange 1/3 of the béchamel (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 180C for 50 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 :)