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Ingredients
Salmon Lasagne
- For the lasagne
- 250 grams Lasagne noodle (pre-cooked)
- 1 bunch Basil
- 2 garlic cloves
- 600 grams Wild salmon
- 2 lemons (juice)
- salt (and)
- freshly ground peppers
- cold pressed olive oil
- For the bechamel
- 250 milliliters milk
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- salt (and)
- freshly ground peppers
- freshly grated Lemon peel
Preheat the oven to 200°C (approximately 400°F). Cook the lasagne sheets in salted boiling water, remove with a slotted spoon and drain on kitchen towels. Brush the pasta sheets with olive oil.
Pluck the basil leaves from the stems. Peel the garlic clove. In a mortar, finely grind the garlic with a little salt. Add 2 handfuls of the basil leaves and crush. Mix the pesto with 4 tablespoons of oil and the lemon juice. Season with salt and pepper.
For the bechamel, melt the butter over low heat. Sprinkle the flour over it and stir. Gradually add the milk while stirring and bring to a boil. Cook for 1 minute while stirring, then remove from the heat and season with lemon zest, salt and pepper.
With a sharp knife, cut the salmon fillets into thin slices. Coat a small baking dish (30 x 20 cm) (approximately 12 x 8 inches) with oil and line with noodles. Spread with pesto, then add a layer of salmon and drizzle with the bechamel. Continue to make layers in this manner until the ingredients are used up, ending with noodles and bechamel sauce.
Bake the lasagne in the preheated oven until golden brown, about 20 minutes. Since the noodles are already cooked, cooking time should be based on the salmon, so that it will stay nice and juicy. Cut into pieces and serve immediately.