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
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