Lasagna with Gravlax and Spinach
Ingredients
- Ingredients
- 200 grams Lasagne noodle
- salt
- olive oil
- 6 Tomatoes
- 1 shallot
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- 500 milliliters milk
- 150 grams Crème fraiche
- peppers
- freshly grated Nutmeg
- 400 grams Spinach
- 1 garlic clove
- 2 Tbsps freshly grated Parmesan
- 250 grams Gravlax
Preparation steps
Cook lasagna noodles in boiling salted water for about 5 minutes, then remove and place in a bowl of ice water with 1 tablespoon oil. Let cool, remove and spread on kitchen towels.
Blanch tomatoes in boiling water, remove, peel, quarter, core and dice.
Peel shallot, chop finely and sauté in 1 tablespoon hot oil. Add tomatoes, season with salt and pepper and remove from heat.
Melt butter in a saucepan, stir in flour and cook until foamy. Pour in milk, stir in creme fraiche and simmer for about 5 minutes. Season with salt, pepper and nutmeg.
Rinse spinach, trim stems and blanch in boiling salted water. Remove and squeeze out excess liquid.
Peel garlic and chop finely. Sauté in 1 tablespoon oil, then add spinach, season with salt and pepper and remove from heat.
Preheat the oven to 200°C (approximately 400°F).
Spread 1/3 of the sauce in a baking dish and add a layer of pasta noodles. Top with tomatoe sauce and then half of spinach mixture. Add a second layer noodles. Add the remaining sauce and sprinkle with Parmesan. Bake in preheated oven for about 15 minutes. Top with gravlax and remaining spinach. Bake for another 2-3 minutes and serve.
