Layered Fish Lasagne
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
6
- Ingredients
- 10 ozs dried Lasagne noodle (noodles)
- 4 Tbsps good-quality olive oil (divided)
- 1 bunch fresh Basil (plus extra sprigs for garnish)
- 2 cloves garlic cloves (peeled)
- 4 Tbsps fresh lemon juice
- salt (to taste)
- freshly ground Black pepper (to taste)
- 21 ozs Salmon fillet
- For Bechamel Sauce
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup milk
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 tsps fresh lemon zest
- 1 pinch ground Nutmeg
Preparation steps
1.
Preheat oven to 375º F. Brush an 11 by 7-inch pan or casserole dish with olive oil.
2.
Cook lasagna noodles in a pot of boiling salted water, according to package instructions until al dente. Remove noodles using a slotted spoon and drain on paper towels. Brush lightly with olive oil.
3.
Pluck the basil leaves. In the bowl of a food processor, combine the basil leaves and garlic, pulse for several seconds until blended. Add lemon juice, 4 tablespoons of olive oil and season with salt and pepper. Set aside.
4.
Gently melt the butter in a saucepan set over medium heat. Sprinkle in the flour and whisk to blend. Gradually add the milk and bring to a gentle boil. Boil for 1 minute, stirring constantly. Remove from heat and season to taste with salt and pepper; fold in the lemon zest and nutmeg.
5.
Rinse the salmon under cold running water and pat dry with paper towels. Using a sharp knife, cut the salmon into thin slices. Place a layer of cooked noodles in the bottom of the prepared pan. Spread a thin layer of the basil mixture over the noodles, followed by a layer of salmon. Sprinkle lightly with bechamel sauce. Repeat the process ending with a layer of lasagna noodles. Spread the remaining bechamel sauce over the noodles.
6.
Bake for 20 to 25 minutes, until the salmon is cooked through.
7.
Cut into serving portions and transfer to plates. Garnish with fresh basil.
