Spinach lasagna with salmon

Ingredients for 4 servings:

• 16 lasagna sheets
• 1 kg spinach, frozen, (spiced spinach)
• 2 pieces of salmon fillet(s), frozen
• Butter for the molds
• 80 g butter
• 5 tbsp flour
• 800 ml milk
• 30 g Parmesan
• salt and pepper
• Nutmeg, freshly grated
• n. B. Cornflakes, unsweetened, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

First, defrost the frozen spinach in a saucepan according to the package instructions. Meanwhile, grease 4 small casserole dishes with butter. Melt the butter in another saucepan. Then remove the pan from the heat, add the flour and stir in. Gradually add the milk and mix. When the mixture is smooth, return the sauce to the stove over medium heat. Season the sauce with pepper, salt and nutmeg, continue stirring and bring to a boil until it becomes thick. Add the Parmesan cheese to the sauce. Then thinly slice the salmon fillets. Now layer the lasagna in the casserole dishes: 1 ladle of sauce, 1 lasagna sheet, some spinach, 1 half ladle of sauce, 1 lasagna sheet, some spinach, 1 half ladle of sauce, some salmon, 1 lasagna sheet, some spinach, 1 half ladle of sauce, 1 lasagna sheet, some spinach. Sprinkle with cornflakes (as a cheese substitute). Bake the lasagna for about 30 minutes at 160°C top/bottom heat.