Salmon lasagna

Ingredients for 4 servings:

• 300 g lasagne sheet(s), pre-cooked or
• 800 g spinach, frozen
• 500 g salmon, frozen
• 150 g cheese (grated Gouda)
• 50 g butter
• 2 tbsp flour
• ¼ liter of milk
• ⅛ liter broth (cubes)
• 200 g sweet cream
• 75 g Parmesan, grated
• pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pre-cook the spinach for 5 minutes, squeeze dry water (it must be completely dry!), and season. Defrost the salmon slightly, cut into smaller pieces, and season with lemon, salt, and pepper. For the béchamel sauce, heat the butter in a saucepan, stir in the flour, and pour in the milk. Add the stock and simmer for 5 minutes. Then stir in the cream and bring back to a boil. Finally, add the Parmesan cheese and season with pepper and nutmeg. Now layer everything alternately in an ovenproof dish: first the sauce, then the lasagna sheets, sauce, spinach, salmon, cheese, lasagna sheets, etc. The last layer is the sauce. Add knobs of butter and bake at 200°C for 45 minutes.