Salmon lasagna with spinach by Cyril Lignac

Method

1. 1

   Preheating

2. 2

   Start by preheating your oven to 180°C (350°F) in rotating heat to achieve a homogeneous cooking for lasagna. During this step, prepare all of your ingredients and remove the necessary utensils to facilitate further preparation.

3. 3

   Preparation of elements

4. 4

   Wash the spinach leaves thoroughly, then cook them in a hot pan with a fillet of olive oil until they fall. Drain them to eliminate excess water. Cut the candied tomatoes, the artichokes into thin slats and cut the basil. Cut the salmon cobblestones into small pieces.

5. 5

   Accomplishment of Bechamel

6. 6

   Melt the butter in a saucepan over low heat, add the flour, then mix to get a red. Gradually pour the milk until you get a smooth sauce. Season with salt, pepper and add 125 g of grated Parmesan for a gourmet bechamel. Reserve out of the fire.

7. 7

   Assembly

8. 8

   In a gratin dish, have a thin layer of bechamel, then place a first layer of lasagna pasta. Divide some spinach, salmon, capers, candied tomatoes and artichokes, sprinkle with basil and sauté with bechamel. Repeat the layers with pasta and a generous layer of sauce and Parmesan.

9. 9

   Cooking

10. 10

    Bake the dish in the centre of the preheated oven for 25 to 30 minutes. Watch the color: the lasagna must inflate, the top must gratin and be golden. If necessary, cover with half-cooked aluminium foil to prevent the surface from burning.

11. 11

    Service

12. 12

    Wait a few minutes before cutting the portions to facilitate service. Place the portions generously in the plates, sprinkle with fresh basil leaves or a fillet of olive oil to bring freshness and gourmet taste to the tasting.

Nutrition

calories

174

fatContent

9

fiberContent

1.9

sugarContent

2.2

sodiumContent

0.85

proteinContent

10.7

carbohydrateContent

12

saturatedFatContent

4.5

Indicative values from the source, for the original recipe.

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