Lasagna with salmon

Ingredients for 2 servings:

• 1 shallot(s)
• 1 tbsp butter
• 1 tbsp flour (heaped tbsp)
• 200 ml milk (1.5% fat)
• 100 ml whipped cream
• 2 tbsp lemon juice
• 6 lasagna sheets
• 1 kohlrabi
• 200 g smoked salmon, sliced
• 50 g Parmesan, finely grated
• ½ bunch dill, finely chopped
• Salt
• pepper
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and finely dice the shallot. Melt the butter and fry the shallots in it. Sprinkle in the flour and toast. Pour in the milk and cream. Season with salt, pepper, and lemon juice and simmer for 10 minutes until thickened. Cook the lasagna sheets, then refresh. Drain well and halve each one crosswise. Wash, peel, and halve the kohlrabi, and cut crosswise into very thin slices. Blanch the kohlrabi in boiling salted water. Preheat the oven to 200°C. Grease two deep, ovenproof casserole dishes or plates. Rinse the dill and finely chop it. Remove one-third of the béchamel sauce and stir it into the remaining sauce. In each dish or plate, layer 6 pasta sheets, kohlrabi, and salmon slices, spreading the dill and béchamel sauce between them. Finally, pour the remaining béchamel sauce (without the dill) over the pasta. Sprinkle Parmesan cheese over the top and bake in the hot oven for about 30 minutes.