Seasonal Kitchen

Asparagus and Salmon Lasagna

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Average: 4 (2 votes)
(2 votes)
Asparagus and Salmon Lasagna
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Healthy, because

Even smarter

Asparagus not only scores points for its aromatic taste, but also has plenty of folic acid: The B vitamin is important for cell renewal and blood formation, among other things. Salmon contains large quantities of healthy omega-3 fatty acids in addition to a lot of protein.

For even more folic acid, you can also prepare the gratin with green asparagus. Another advantage: You don't have to precook it, as it has a shorter cooking time anyway.

Ingredients

for
4
Ingredients
1 kilogram white Asparagus
salt
1 pinch sugar
4 ripe tomatoes
500 grams Salmon (without skin)
2 shallots
3 tablespoons butter
2 tablespoons Pastry flour
200 milliliters milk
200 milliliters Whipped cream
freshly ground peppers
Nutmeg
3 tablespoons lemon juice
200 grams Lasagne noodle (not pre-cooked)
75 grams grated Parmesan
How healthy are the main ingredients?
saltsugartomatoSalmonshallotWhipped cream

Preparation steps

1.

Trim ends from asparagus. Boil water and season with salt and sugar. Cook the asparagus for about 8 minutes. Rinse and drain. Save asparagus stock for later.

2.

Briefly blanch tomatoes, shock in ice water, peel, quarter, core and dice. Cross-cut salmon into thick slices, about 1 cm (approximately 1/3 inch). Peel and mince shallots.

3.

Heat 2 tablespoons butter in a saucepan, sweat shallots until soft, sprinkle with flour, stir in milk and cream, bring to a boil and stir until smooth. Add 400 ml (approximately 1.6 cups) of reserved asparagus broth. Season with salt, pepper, nutmeg and lemon juice and simmer for a few minutes.

4.

Preheat the oven to 200°C (approximately 390°F). Grease a baking dish with remaining butter. Line the bottom with lasagne sheets, then add a layer of asparagus and tomatoes. Pour some of the sauce over vegetables, then add another layer of lasagne sheets. Top that layer with salmon and sauce. Repeat, finishing with a layer of asparagus and tomatoes. Pour remaining sauce over lasagna and sprinkle with Parmesan. Bake for about 35-40 minutes. Remove from oven, slice and serve.