- Level
- very easy
- Prep Time
- 45 mins
- Total Time
- 25 mins
- Serves
- 8
Ingredients
- 900
- salmon fillet
- g
- 1/2
- lemon
- 30
- canola oil
- ml
- 250
- lasagna noodles
- g
- To taste,
- salt and pepper
- 312
- baby spinach
- g
- 2
- garlic
- clove(s)
- 45
- butter
- ml
- 75
- flour
- ml
- 750
- milk
- ml
- 250
- cheddar
- ml
Directions
- Step 1
- Remove salmon skin with a sharp knife and cut fillet into strips. Place strips in a shallow dish or resealable plastic bag and pour in lemon juice and 15 mL (1 tbsp.) oil. Season to taste and let marinate in fridge for 1 hour.
- Step 2
- In a large saucepan of boiling salted water, cook lasagna according to package directions. Rinse under cold water to stop cooking and set aside.
- Step 3
- In a large non-stick skillet, heat remaining oil and sauté spinach and garlic for 4 to 5 minutes, until spinach is wilted. Do this in two batches if necessary. Set aside.
- Step 4
- In a saucepan, heat butter over medium heat. Add flour and continue cooking for 1 minute while stirring. Vigorously whisk in milk. Let simmer for 4 to 5 minutes, stirring until sauce thickens. Add lemon zest. Season to taste and set aside.
- Step 5
- Preheat oven to 180°C (350°F).
- Step 6
- Pour a little béchamel sauce in a 22.5 x 33.5 cm (9 x 13 in.) lasagna dish. Place 3 lasagna sheets and cover with half the spinach mixture. Add some more béchamel, place another 3 lasagna sheets, and top with salmon strips. Season to taste. Add a little more béchamel, 3 more lasagna sheets, remaining spinach mixture, and still more béchamel. Finish with the last 3 lasagna sheets and top with remaining béchamel. Sprinkle with cheese.
- Step 7
- Bake for 20 to 25 minutes, until salmon is cooked. Transfer to top rack and broil for 2 to 3 minutes.
- Step 8
- Serve with green salad.
