Fish and Spinach Lasagna
- 500 grams Spinach
- 1 each onion and garlic cloves
- 1 Tbsp vegetable oil
- salt, pepper and freshly grated Nutmeg
- 40 grams butter
- 20 grams Pastry flour
- 500 milliliters milk
- lemon juice
- per 300 grams or 10.6 ounces salmon fillet and Plaice fillet (skinless)
- 9 Lasagne noodle (dry)
- Fat (for greasing)
- 50 grams Gouda
- 30 grams Parmesan
Rinse and drain spinach. Peel and dice onion and garlic. Heat oil and sauté onion and garlic. Add spinach and season with salt, pepper and nutmeg. Cook spinach for 5 minutes. Drain in a colander and drain well. Rinse parsley, shake dry and mince leaves. Stir into spinach.
Heat butter in a pan. Add flour and deglaze with milk and cook for 5 minutes, stirring constantly. Season with salt, pepper and lemon juice.
Rinse fish and pat dry.
Squeeze out spinach. Grease a baking dish with butter or oil. Add 3 lasagna sheets and add some sauce. Cover with half the spinach and half the fish. Add more sauce and 3 more lasagna sheets. Top with sauce, add remaining spinach and remaining fish. Add remaining lasagne sheets and spread remaining sauce on top. Sprinkle with cheese. Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes.
Remove, let cool slightly, then slice and serve.