- 4 shallots
- 2 garlic
- 800 grams fresh Spinach
- 5 tablespoons olive oil
- freshly ground peppers
- freshly ground Nutmeg
- 2 tablespoons butter
- 4 tablespoons Pastry flour
- 250 milliliters milk
- 250 milliliters Whipped cream
- 1 generous pinch organic Lemon peel
- 700 grams Salmon (ready to cook, skinless)
- 2 tablespoons lemon juice
- olive oil (for greasing)
- 300 grams Lasagne noodle (pre-cooked, prepared)
- 150 grams freshly grated Parmesan
- 250 grams Mozzarella
Preheat the oven to 180°C (approximately 350°F). Peel and mince shallots and garlic. Rinse spinach and shake dry. Heat olive oil in a pan and fry shallots and garlic until soft. Stir in spinach. Season with salt, pepper and nutmeg.
Melt butter in another pan and stir in flour. Slowly whisk in milk. Add cream and boil briefly. Season with salt, pepper and lemon zest.
Rinse salmon, pat dry, cut into cubes and sprinkle with lemon juice.
Grease a large baking dish with oil and line bottom with lasagna sheets. Add about half the spinach and salmon, half of the sauce and sprinkle with 50 grams (approximately 2 ounces) of parmesan.
Add another layer of lasagna and cover with remaining spinach, salmon, sauce and parmesan. Top with sliced mozzarella.
Bake on the middle rack until golden brown, about 25-35 minutes. Remove and serve immediately.