Italian with Eliana – SALMON AND SPINACH LASAGNA

Serves 8

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

500 gr Smoked salmon 

300 gr Fresh spinach 

250 gr Parmesan cheese 

300 gr Synnøve grovrevet gulost cheese

500 gr Lasagne Barilla 

Béchamel preparation:

100 gr Butter

100 gr Flour 00 type 

1 ts Salt

1 l Whole milk 

Nutmeg as needed 

PREPARATIONS:

Prepare the béchamel: 


• Warm the milk in a small pot


• In a second pot, melt the butter on light flame then turn off the heating, pour the flour 
all at once while mixing with a whisk to avoid clumps
.

• Restart the heating (light) and continue mixing with a whisk until it gets slightly 
browned
.

• Add some nutmeg and salt in the warm milk


• Pour some warm milk in the second pot, mixing strongly with the whisk


• Pour the remaining milk while keep mixing, and cook per 5-6 minutes until it gets more 
dense and it starts to boil. 

Prepare the lasagna:

• In a baking tray, pour the following layers bottom up:

– béchamel,  lasagne, béchamel,  Salmon, Washed and well dried spinach (uncooked), Cheese,  Parmesan cheese

• Repeat 4 times 

• Finish the last layers with béchamel, some spare piece of salmon and parmesan cheese

• Cook in oven at 180°C for 25-30 minutes