Lasagne With Salmon And Spinach

• First make a bechamel sauce: melt the butter in a pan. Stir the flour into the melted butter to form a ball. Crush the ball and heat gently for half a minute.
• Add the milk and beat with a whisk the butter/flour mixture into the milk. Bring to the boil and stir regularly. Make sure the sauce cooks for at least 3 minutes (otherwise the sauce will taste floury).
• When the sauce is the right thickness, season the sauce with salt and pepper. Set aside.
• Wash the spinach and drain well. Peel and chop the onion and garlic.
• Heat 2 tablespoons of olive oil in a wok and gently fry the onion and garlic until the onion is translucent. Raise the heat to high and gradually add the spinach. Cook until the spinach has wilted. Let the spinach drain. Season with salt and pepper.
• Preheat the oven to 200°C.
• Now have all the remaining ingredients for the lasagna ready: lasagna sheets, smoked salmon, fresh salmon in pieces and cut the tomatoes into slices.
• Grease a flat baking dish and build the lasagna by layering the ingredients in the dish. Start with a little béchamel sauce, then place a few lasagne sheets on top of spinach and tomato slices. Cover again with lasagna sheets and spoon sauce over it and divide the salmon over it. Continue until everything is gone. Finish with bechamel sauce.
• Sprinkle the dish with the grated cheese. Place the dish in the oven and let the lasagna cook and golden brown for about 25 to 35 minutes.

This is a recipe from www.puurGezond.nl