Light spinach and salmon lasagna

Ingredients for 3 servings:

• 1 kg leaf spinach, fresh
• 2 tbsp flour
• 20 g margarine (quarter fat)
• 1 onion(s)
• 500 ml milk, 1.5%
• some vegetable broth, instant, to taste
• Salt
• Black pepper, freshly ground
• 2 tbsp lemon juice
• 250 g salmon fillet(s)
• 6 lasagna sheets
• 30 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

WW-compatible and very tasty

Remove the tough stems from the spinach leaves. Wash the leaves thoroughly, as they tend to contain a lot of sand. Bring 3-4 liters of water to a boil in a large pot and gradually blanch the spinach in batches. This takes about 2 minutes. Then plunge the spinach directly into ice water and squeeze it dry. Repeat with the remaining spinach. Finely dice the onion and sauté briefly in the margarine at low heat. Dust with flour and, stirring constantly, lightly brown the flour, creating a roux. Gradually add the milk with a whisk, stirring well to avoid lumps. Finally, season the béchamel sauce with lemon juice, vegetable stock, salt, and freshly ground pepper. Cut the salmon fillet into 4 equal, thin pieces, season with salt and pepper. Preheat the oven to 180°C. Meanwhile, pour some of the béchamel sauce into a square, ovenproof dish (approx. 30 x 30 cm) to lightly cover the bottom. Place two lasagna sheets next to each other and cover with a little of the sauce. Then add a thin layer of spinach to the pasta sheets. Place two pieces of salmon in the center of the spinach and cover them with two more lasagna sheets. Spread a little béchamel sauce on these, then add more spinach and salmon. Sprinkle this layer with 2 tablespoons of Parmesan. Finish with the last two lasagna sheets, generously basting them with the remaining sauce. The sheets must be completely covered with sauce, otherwise they will remain hard and not cook! Finally, sprinkle the rest of the Parmesan over the lasagna and bake in the oven for 35-40 minutes. It tastes absolutely delicious, fills two people up, but with a large salad, it’s easily enough for three normal eaters! Tip: If the sauce is too thin, simply add 2 – 3 tablespoons more flour to the roux.