Salmon – Spinach – Lasagna

Ingredients for 4 servings:

• 600 g leaf spinach, frozen, thawed
• 400 g salmon fillet(s)
• olive oil
• 2 garlic cloves
• 2 small onions
• 1 bunch dill, chopped
• 1 bunch parsley, chopped
• 1 tbsp herbs de Provence
• 3 tbsp horseradish (creamed horseradish)
• 1 lemon(s), the juice
• salt and pepper
• some wine, white or rosé
• 3 cups sour cream
• 600 ml milk
• 12 lasagna sheets
• pepper
• Parmesan

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel and chop the onion and garlic, and sauté in olive oil in a pan. Add the spinach, season with salt and pepper, and sauté for 3 minutes. Rinse the salmon and pat dry. Season with salt and pepper, and drizzle with lemon juice. Brown in a pan, breaking it up into small pieces with a spoon. Then season with the herbs de Provence and deglaze with a generous splash of wine. Mix the sour cream with the milk, horseradish, chopped herbs, and 3 tablespoons of Parmesan cheese. Season to taste with salt, pepper, and lemon juice. In the meantime, preheat the oven to 200°C (400°F). Grease a rectangular baking dish with butter. First, add a thin layer of sour cream sauce and spread it evenly. Then alternate layers of lasagna sheets, spinach, fish, and sauce. Finish with the sauce. If you like pasta, you can layer two sheets of pasta on top of each other. Top with cheese (Parmesan or mozzarella) if desired, then bake in the oven for 45 minutes.