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Salmon lasagna

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Ingredients for 4 servings:

  • 150 g lasagna sheets without pre-cooking
  • 450 g creamed spinach
  • 250g mozzarella
  • 200 g salmon
  • e.g. salt and pepper
  • e.g. garlic powder
  • e.g. lemon juice
  • 2 tbsp Parmesan, grated
  • 1 tbsp flour
  • 2 tsp butter
  • e.g. salt and pepper
  • 250 ml milk, 1.5%

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

without cream, with spinach and mozzarella, suitable for WW

Thaw the spinach and season with salt, garlic powder, and pepper. Dice the salmon fillet and drizzle with lemon juice. For the béchamel sauce, melt the butter in a saucepan and stir in the flour (roux). Deglaze with the milk and season with salt and pepper. Layer the ingredients alternately in a baking dish and top with béchamel, ensuring the lasagna sheets are completely covered. Finally, spread the Parmesan cheese on top. Cook for about 30 minutes at 180°C (top/bottom heat).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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