John Myers
Salmon Lasagne
The perfect salmon lasagne recipe with a picture and simple step-by-step instructions.
- 16 Pc. Lasagne sheets
- 800 g Spinach leaves
- 3 cups Cream
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 800 g Smoked salmon
- 35 g Flour
- 1 l Milk
- 500 g Grated Gouda
- 100 g Grated Parmesan
- Salt
- Pepper
- Butter
- Thaw spinach leaves and cook, toss briefly with sautéed onions and chopped garlic. Season to taste with salt and pepper. Pluck the salmon slices into small pieces.
- Make a bechamel sauce from the flour, butter, cream and milk. Use salt, pepper and nutmeg to flavor.
- Grease the baking dish well with butter. Stack the spinach leaves, salmon, bechamel sauce, cheese and the lasagne sheets in the baking dish. As the last layer of bechamel sauce and Parmesan. Bake in the preheated oven at 180 degrees for 20 minutes.
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