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🍝 Creamy Salmon and Spinach Lasagna

470 kcal · 55 min · 4 servings

Ingredients

• 8 lasagna sheets (no pre-cooking, more if needed)
• 200 g cheese, grated
• 1 packet creamed spinach (frozen, approx. 450 - 500 g)
• 300 g salmon fillet(s) (frozen)
• 250 ml milk (hot)
• 100 ml sweet cream
• 100 ml water
• 1.5 tbsp flour (a bit more if needed)
• 1 tbsp margarine
• pepper
• 2 tbsp tomato paste
• garlic salt
• onion salt

Instructions

1. 1. Put the spinach into a pot.
2. 2. Add a little water and half of the cream.
3. 3. Warm the mixture over low heat until the spinach has thawed and a liquid sauce has formed.
4. 4. Season the spinach sauce with salt and pepper.
5. 5. Melt the margarine in a different pot.
6. 6. Stir the flour into the melted margarine.
7. 7. Fry the flour mixture briefly until it turns slightly brown.
8. 8. Deglaze the browned mixture with the hot milk.
9. 9. Stir the remaining cream into the milk-flour mixture.
10. 10. Add some water as needed to achieve the desired consistency.
11. 11. Season the sauce with tomato paste, garlic salt, onion salt, and pepper.
12. 12. Cut the half-frozen salmon into small cubes.
13. 13. Spread a layer of the sauce on the bottom of a medium-sized baking dish.
14. 14. Place a layer of lasagna sheets on top of the sauce.
15. 15. Spread half of the spinach sauce over the lasagna sheets.
16. 16. Place another layer of lasagna sheets on top of the spinach.
17. 17. Add the remaining sauce and the salmon cubes on top.
18. 18. Cover the filling with another layer of lasagna sheets.
19. 19. Pour the remaining sauce over the top lasagna layer.
20. 20. Sprinkle the grated cheese over the lasagna.
21. 21. Bake the lasagna at 180 to 200 degrees Celsius with fan for about 30 minutes.

Nutrition per serving

• kcal: 470
• Protein: 32 g · Fett/Fat: 26 g · Carbs: 27 g