Very simple salmon lasagna with spinach

Ingredients for 4 servings:

• 100 g herb butter
• 3 tbsp flour
• 1 liter of milk
• Vegetable stock powder
• Nutmeg, freshly grated
• some pepper
• 1 pack of lasagna sheets without pre-cooking
• 1 pack of leaf spinach with Gorgonzola, frozen
• 1 ball of mozzarella
• 10 cocktail tomatoes or 2 tomatoes
• 5 tomatoes, dried
• 250 g smoked salmon slices
• 80 g Emmental cheese, grated
• Butter for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Make a béchamel sauce from the herb butter, flour, and milk. Melt the butter, sauté the flour, and add the milk. Bring to a boil, stirring constantly, until a creamy sauce forms. Season to taste with vegetable stock, nutmeg, and a pinch of pepper. Not too salty; salmon and Gorgonzola are also flavorful. Thinly slice the cherry tomatoes and mozzarella, and finely strip the sun-dried tomatoes. Butter a baking dish. Preheat the oven to 180°C (top/bottom heat). Cover the bottom of the dish with 1/3 of the béchamel sauce and cover with lasagna sheets. Now top with half of the leaf spinach, tomatoes and sun-dried tomatoes, mozzarella, and salmon. Cover with lasagna sheets. Spread the second third of the béchamel sauce on top. Cover with more lasagna sheets, then spread the leaf spinach, tomatoes and sun-dried tomatoes, mozzarella, and salmon on top. Cover with lasagna sheets again and spread the remaining béchamel sauce and grated cheese over the top. Bake on the bottom rack for 45 minutes. The lasagna can also be prepared the day before.