Salmon & Spinach Lasagne

📝 Ingredients

• 500 g fresh lasagne sheets (2 packs of 250 g)
• 500 g skinless salmon fillets (4 fillets of about 125 g each)
• 800 g frozen whole-leaf spinach
• 2 garlic cloves
• 30 g unsalted butter + 60 g plain flour
• 1 litre semi-skimmed milk
• 1 lemon (zest and juice)
• 20 g fresh dill
• 1 ball of mozzarella (125 g drained)
• Salt, black pepper, nutmeg

🍴 Utensils

• Baking dish (about 30 × 22 cm)
• Large frying pan with lid
• Saucepan
• Whisk
• Colander
• Fine grater

📖 Steps

1. Put the frozen spinach and chopped garlic in the large frying pan, cover and heat for 5 min over a medium heat. Uncover, season with salt and cook for 8 to 10 min, stirring, until the released water has evaporated. Press the spinach hard in the colander with a spoon: if too wet, it would make the lasagne soggy.
2. Finely grate the lemon zest and set aside, then squeeze the juice. Run your finger over the salmon to check for any remaining bones, cut it into 2 cm dice, drizzle with the lemon juice, season with salt and pepper and keep in the fridge. Preheat the oven to 180 °C.
3. For the béchamel, melt the butter in the saucepan over a medium heat, add the flour and whisk for 1 min without letting it colour. Gradually pour in the cold milk, whisking constantly to avoid lumps.
4. Cook for 5 to 8 min over a medium heat, whisking, until the sauce thickens and coats the back of a spoon. Off the heat, add the lemon zest, chopped dill (keep a little for serving), salt, pepper and a pinch of nutmeg.
5. Spread a thin layer of béchamel over the bottom of the dish. Cover with lasagne sheets without overlapping them, scatter over a third of the spinach and a third of the diced salmon, then cover with a quarter of the béchamel.
6. Repeat twice: lasagne sheets, spinach, salmon, béchamel. Finish with a layer of sheets completely covered with the remaining béchamel: any uncovered sheets would harden during baking.
7. Drain the mozzarella, cut it into small pieces and scatter over the top. Bake for 35 to 40 min, until golden on top and the tip of a knife goes through all the layers without resistance.
8. Leave to rest for 10 min out of the oven so the layers set, then cut into 6 portions. Sprinkle with the remaining dill and serve piping hot.