Salmon Spinach Lasagna

Ingredients for four persons

Ingredients for four portions

30g
butter
1
onion (80-100g)
1 tbsp
tomato paste
1 tbsp
flour (about 20g)
80ml
white wine
75ml
stock
75ml
stock
175ml
milk
1 tbsp
lobster extract
to your taste
chilli sauce
to your taste
salt, pepper
250g
salmon, frozen
1 tbsp
dill, chopped
1/2
lime, zest and juice
2 tbsp
oil from dried tomatoes
1 glove
garlic
500g
spinach, frozen
60g
dried tomatoes, chopped
250g
creme fraîche
100g
grated cheese
12
lasagna sheets (about 250g)

Schritt für Schritt - Anleitung

Step 1 (salmon sauce)

Cut half an onion into fine cubes and sauté in 30g butter. Add the tomato paste and sauté briefly. Let the frozen salmon thaw slightly. Preheat the oven.

Step 2 (salmon sauce)

Add a tablespoon of flour and mix for a few seconds. Deglaze with wine and mix immediately. Then fill up with stock and milk.

Step 3 (salmon sauce)

Remove the sauce from the heat and now season to taste with lobster extract, a little chilli sauce, chopped dill, lime juice and zeste and a little salt and pepper.

Step 4 (salmon sauce)

Cut the thawed salmon into fine slices/small pieces and add to the sauce and mix well.

Step 5 (spinach)

Cut half an onion and a small clove of garlic into fine cubes and sauté in two tablespoons of oil from dried tomatoes.

Step 6 (spinach)

Add the spinach and let it boil a little. Chop the dried tomatoes and add them as well.

Step 7 (spinach)

Add 150g crème fraîche and let everything boil down for a few minutes until there is very little liquid left in the pot. Season to taste with salt and pepper and add some chilli if necessary.

Step 8 (lasagna)

Put a tablespoon of crème fraîche in the mould and spread it on the bottom. Then place a layer of lasagne sheets on top. Now apply the first layer of salmon sauce, followed by a new layer of lasagne sheets. Now add a layer of spinach and another layer of lasagne sheets. Continue like this until the mould is filled up to just under the edge.

Step 9 (lasagna)

Finally, spread the remaining crème fraîche on the last layer and cover with grated cheese. Then bake in the oven for 30-35 minutes at 170°C convection oven.