Salmon Lasagna with Oregano

Melt 30 grams butter (approximately 1 ounce) in a saucepan. Stir in flour and let bubble. Add wine and milk while stirring and simmer for about 10 minutes. Stir occasionally until a creamy sauce is formed. Season with salt, pepper, nutmeg and lemon juice. Add oregano and about 50 grams Parmesan (approximately 2 ounces). Stir and remove from heat.

Preheat oven to 200°C (approximately 400°F).

Rinse salmon, pat dry and cut into 3 to 4 cm cubes (1 x 1-1/2 inches). Spread a little sauce in the bottom of the baking dish and cover with lasagna sheets. Distribute half the salmon over the noodles and sprinkle with 1/3 of the sauce. Cover with lasagna sheets, remaining salmon and 1/3 of the sauce. Top with lasagna sheets and brush with remaining sauce. Chop mozzarella into small cubes and distribute over the top. Sprinkle with remaining Parmesan and butter pats. Bake in oven about 45 minutes until golden brown.