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My recipe for salmon and spinach lasagna

Lasagna Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 25 minutes
Energy: 637 kcal / serving

Instructions

  • 1.   Bring a large pot of salted water to a boil. Cook the lasagna sheets for 5 to 6 minutes in the water, stirring gently from time to time. Transfer them to a bowl of cold water.

    Sauté the washed and trimmed spinach in 20 g of butter, season with salt and pepper. In a saucepan, pour the fish stock and cream, then add the cornstarch and mix it in. Bring to a boil to thicken the sauce. Finish with the remaining butter and adjust the seasoning.

    Preheat the oven to 200°C (400°F).
    Spread a little sauce on the bottom of the dish, then place two lasagna sheets. Cover with half of the spinach and drizzle with a little sauce. Place two more lasagna sheets, then the salmon cut in half lengthwise. Sprinkle tarragon leaves over the salmon, cover with sauce, and repeat the process. Finish with the remaining two sheets and sauce. Bake for 20 minutes. Enjoy right out of the oven!

Ingredients for servings

  • 8 leaf of lasagna sheet
  • 500 g of salmon fillet
  • 600 g of frozen leaf spinach
  • ½ liter of fish stock
  • 20 cl of light cream
  • 40 g of cornstarch
  • 40 g of butter
  • ½ bunch of fresh tarragon
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    637 kcal
    32 %
  • Fat
    39,89 g
    57 %
  • of which saturated
    19,09 g
    95 %
  • Carbohydrates
    36,32 g
    14 %
  • of which sugar
    1,91 g
    2 %
  • Protein
    31,59 g
    63 %
  • Fibers
    1,28 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.