Layered Fish Lasagne

Preheat oven to 375º F. Brush an 11 by 7-inch pan or casserole dish with olive oil.

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.

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.

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.

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.

Bake for 20 to 25 minutes, until the salmon is cooked through.