Salmon and Spinach Lasagne
Salmon and dairy products, for example ricotta, are good sources of protein and supply the muscles. Magnesium from the ricotta ensures strong nerves and calcium and phosphorus support bone and dental health.
For the vegetarian alternative without fish, this lasagne can also be prepared quite simply with a vegetable or lentil filling instead of salmon. For low-carb fans, it is advisable to prepare the lasagne sheets with courgettes cut into strips.
- 250 grams Lasagne noodle (without precooking)
- 3 tablespoons olive oil
- 1 shallot (finely chopped)
- 2 garlic (finely chopped)
- 3 tablespoons sun-dried tomatoes (finely chopped)
- 1 can tomatoes (400 g)
- 50 milliliters white wine
- 500 grams Ricotta cheese
- 300 grams fresh Spinach
- 300 grams Salmon
- 2 tablespoons lemon juice
- 1 generous pinch Nutmeg
- freshly ground peppers
- 25 grams butter
- 25 grams Pastry flour
- 300 milliliters milk
- 50 grams freshly grated Parmesan
- 1 scoop Mozzarella (150 g)
Cook shallot and garlic in a saucepan with oil until translucent. Add sun-dried tomatoes and lightly sauté. Add the canned tomatoes and wine, boil and reduce to a thickish tomato sauce, taste and season to taste with salt and pepper.
Blanch the rinsed, dripping wet spinach in boiling salted water just until it wilts, pour through a sieve, let cool, squeeze out and finely chop. Add the spinach and ricotta to a bowl, mix well, season with nutmeg, salt and pepper.
Cut the salmon into small cubes, sprinkle with lemon juice and season lightly with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Melt the butter in a saucepan, add flour and, while stirring, cook for about 1 minute. Add milk, while stirring, until the mixture becomes a creamy sauce. Stir in Parmesan and cook for 1 additional minute.
Grease the pan, coat with tomato sauce, spread a layer of lasagne sheets on it, then cover with salmon, add another layer of lasagne sheets, spread spinach-ricotta mixture on top, cover once again with lasagne sheets and finally spread the Parmesan cheese sauce on top. Bake for approximately 40 minute on the middle rack. Cut mozzarella into slices. With 20 minutes left to bake, lay the mozzarella slices on the lasagna and bake until done.