FRIJE

<< recipes

Salmon/Spinach/Bechamel Lasagna

Lasagna Public
Course: Main course
Preparation time: 30 minutes
Energy: 443 kcal / serving

Instructions

  • 1.   First, you need to defrost your spinach in the microwave, and at the same time, crumble and sauté the salmon/trout fillet with a little olive oil in a pan. Once cooked, crush it so that it is well crumbled, then mix it with the spinach and let it cook over low heat.
  • 2.   Melt the butter over low heat in a saucepan, add the milk, flour, season with a pinch of salt and pepper, and stir well while keeping the saucepan on the heat to obtain a smooth and creamy sauce.
  • 3.   Your salmon/spinach mixture is ready, and so is the bechamel sauce.
  • 4.   Take an oil your dish and layer it with:

    - a lasagna sheet
    - some bechamel sauce
    - smoked trout
    - spinach
    - gruyere cheese
  • 5.   Finish with a lasagna sheet and cover it with gruyere cheese and bechamel sauce.
  • 6.   Bake for 30-40 minutes at 200°C and keep an eye on it!
  • 7.   Enjoy your meal!

Ingredients for servings

  • 3 lasagna sheets
  • 1 tablespoon of olive oil
  • 200 g of frozen spinach
  • 1 smoked trout
  • 20 g of parmesan
  • 20 g of gruyère
  • 200 ml of milk
  • 25 g of butter
  • 2 tablespoon of flour
  • salt (according to taste)
  • pepper (according to taste)

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    443 kcal
    22 %
  • Fat
    26,28 g
    38 %
  • of which saturated
    13,17 g
    66 %
  • Carbohydrates
    31,15 g
    12 %
  • of which sugar
    6,31 g
    7 %
  • Protein
    16,95 g
    34 %
  • Fibers
    3,88 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.