skip to Main Content


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 


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 
  • 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



This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top