I loved this lasagna! The salmon is very delicate and goes amazing with the spinach. Also, for the bechamel sauce we first infused the milk with rosemary, so that the filling then has this light scent of rosemary that goes great with the salmon. It’s really easy to make and it’s quite different from your everyday lasagna.
For the bechamel sauce:
– 50g unsalted butter
– 50g all purpose flour
– 600ml milk
– 3 rosemary sprigs
– 500g salmon
– salt and pepper to taste
– 20ml olive oil
– 200g baby spinach
– 50g mozzarella cheese
– 40g parmesan cheese
– 8 lasagna pasta sheets
1. Put the rosemary sprigs in the milk and put that on the stove on low heat until it starts to release vapour. Turn it off and withdraw the rosemary.
2. Melt the butter on low heat (so it doesn’t burn) and add the flour. Mix constantly with a whisk and let it boil for a minute to cook the flour.
3. The trick to not get any lumps is to turn off the stove at this point and add the milk little by little. At first you’ll get a doughy mix, but then as you add the milk it will loosen up. Once you’ve added all the milk, return to the stove and whisk constantly as it comes to a boil. Let it boil for a minute (still whisking) so it reaches its maximum thickness. Season with salt and pepper.4. Check the instructions in your lasagna sheets’ package. They usually need pre-cooking, and if it’s that way, cook them in salty boiling water until fully cooked through.
5. I used baby spinach for this recipe because I hate to remove the stalks form regular spinach. So if you can only get regular spinach, remove the stalks first. Wash the spinach and cook it for 20secs in boiling (really boiling) salty water. Dry it and cut it small.
6. We’re going to remove the skin and brown flesh from the salmon. If you see the slice of salmon sideways, you can see we have the thick orange layer, then a thin brown one and finally the skin. Since we don’t need piece to remain whole for this dish, the easiest way to remove the skin and brown skin is to go down the center of the piece where the brwon meat has a ridge and then cute along either side, leaving behind the brown meat and skin. If there’s any left after this, trim it off.7. Drizzle olive oil on the salmon and season with salt and pepper. It goes to the oven at 180C for 8min just to partially cook it. Use forks to shred the meat apart and mix it with the spinach.8. Mix 2/3 of the bechamel sauce with the salmon and spinach, and this will be our filling.
9. Put a couple of tbsp of bechamel sauce at the base of your lasagna mould just to prevent the first layer of pasta from sticking. Then on top of that goes a layer of pasta (you can cut it with scissors if it doesn’t fit the mould). Then put half the filling and half the mozzarella, grated. Then pasta, another layer of filling and mozzarella, a layer of pasta and finish with the remainder of the 1/3 bechamel sauce. The best finish is, of course, finely grated parmesan so it gratinates nicely on top. 10. This goes to the oven at 180C for 25min or until it’s nice and golden on top 🙂
Before you serve it let it cool down some 15min so it doesn’t fall apart when you serve it. I hope you like it, it’s truly delicious 🙂