Fancy a lasagne with a bit of twist? This delicious lasagne features layers of flaky salmon, creamy bechamel sauce and a sprinkling of fragrant herbs.
- Wash the spinach and remove any woody stems. Wilt the spinach in a pan with two tablespoons olive oil and two table spoons of water. Cook for 5 minutes until all the liquid has evaporated. Remove from the heat.
- To prepare the bechamel sauce melt the 50g butter in a saucepan over a low heat, mix in the flour until it makes a pale yellow roux (stiff flour/butter paste). Pour in the milk and cream and bring to the boil stirring continuously to avoid lumps forming, turn the heat down and stir until sauce begins to thicken. Add a pinch of nutmeg and some black pepper.
- Simmer for a further 10 minutes over a low heat stirring occasionally. If the sauce gets too thick, water it down with a little more milk. Stir in 40g grated Parmesan and stir until it melts into the sauce.
- Chop the salmon into very small pieces and put into a bowl. Add 4 tablespoons of the sauce and mix in with a little salt and pepper. Wash and finely chop the parsley. Cook the lasagne sheets in a large pan of salted water. Do not allow to overcook, the pasta needs to just begin to soften. Drain and spread the layers out on a clean tea towel.
- Preheat the oven to 200°C, gas mark 6 and grease a large 25cm x 18cm lasagne dish.
- Put a layer of sauce into the dish and then add a double layer of lasagne. Spread a layer of salmon, spinach and chopped chevril and parsley and a generous sprinkling of Parmesan cheese. Add another layer of bechamel sauce, and then another layer of pasta. Continue in this order until all the ingredients are used.
- Make sure the top layer is made of lasagne and cover with bechamel sauce. Add the butter cut into small pieces sprinkled across the top. Top off with some grated Parmesan.
- Cook for 25 minutes in the oven until piping hot.
See more Salmon recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.