Salmon Spinach Lasagne

Salmon Spinach Lasagne


250 grams of salmon
250 grams of spinach (frozen)
1 tablespoon of butter
2 small onions
2 cloves of garlic
1 small bundle of chopped Basil (4 tablespoons)
50 millilitres of water
3-4 tablespoons of Crème Fraîche
Juice of 1/2 lemon
4 lasagne plates
A pinch of grated nutmeg
Salt and Pepper
100 grams of fresh mozzarella

Making Salmon Spinach Lasagne

Chop onions and garlic and add them to a casserole with sizzling butter. When the onions have some colour add spinach, chopped basil and water. Squeeze in your lemon juice and let it all boil up. Add some taste with a sprinkle of salt, pepper and grated nutmeg. Take the pan off the oven and let it cool slightly, before you mix in the Crème Fraîche. Put some water to the boil and pre cook the lasagne plates for about 3 minutes. Drain and lay them on  a dry and clean dishcloth and then dry remaining water off the plates. Slice your salmon into thin (1cm thick) slices and you are now ready to assemble the lasagne. Start out with the Spinach-Crème Fraîche mix, slices of salmon, sprinkle mozzarella over and end with the lasagne plates (x2). You should end with a last layer of Mozzarella cheese.

Preheat the oven to 180 degrees Celsius and cook the lasagne for 10 minutes on the bottom shelf, for the next 20 minutes it goes on the middle shelf. The lasagne is ready to serve, but tastes best if its left to rest for another 5 minutes.


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