Salmon Lasagne
Ingredients
- For the lasagne
- 250 grams Lasagne noodle (pre-cooked)
- 1 bunch parsley
- 2 garlic cloves
- 600 grams Salmon
- 2 lemons (juiced)
- salt (and)
- freshly ground peppers (freshly ground)
- cold-pressed olive oil
- For the bechamel
- 250 milliliters milk
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- salt (and)
- freshly ground peppers
- grated Lemon peel
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Cook the lasagne sheets in salted boiling water, lift out with a slotted spoon and drain on a kitchen towel. Brush the pasta sheets with olive oil.
Pluck the parsley leaves. Peel the garlic clove. In a mortar, grind the garlic with a little salt. Add 2 handfuls of parsley leaves and mash. 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 cook briefly. Gradually add the milk while stirring and bring to a boil. Simmer for 1 minute, then remove from the heat and season with lemon zest, salt and pepper.
With a sharp knife, cut the salmon fillet into thin slices. Brush a small baking dish (30 x 20 cm) (approximately 12 x 8 inches) with oil and line with noodles. Drizzle with the bechamel. Spread a layer of salmon on top and sprinkle with the pesto. Continue to layer the ingredients in this manner, until all are used. Finish with a noodle layer and spread the bechamel sauce on it.
Place the baking dish in the preheated oven and bake until golden brown, 20 minutes. The noodles are already ready cooked, so the baking time should be based on cooking the fish through so that it will stay nice and juicy. Cut into pieces and serve immediately.
