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🍝 Creamy Salmon Lasagna with Gorgonzola

548 kcal · 30 min · 4 servings

Ingredients

• 300 g whole wheat lasagna sheets
• 400 g salmon fillet
• 2 tbsp lime juice
• 2 garlic cloves
• 1 small onion
• 1 tbsp cornstarch
• 100 ml milk (1.5% fat)
• 2 tbsp butter
• 2 tbsp olive oil
• 100 ml white wine (sweet)
• 200 ml cooking cream
• pepper
• salt
• nutmeg
• 100 g Gorgonzola (55% fat in dry matter)
• 100 g Parmesan (30% fat in dry matter)
• 1 handful herbs

Instructions

1. 1. Place the lasagna sheets one by one into a large pot filled with cold water.
2. 2. Let the pasta sheets soften in the water.
3. 3. While the pasta softens, cut the salmon into small cubes.
4. 4. Drizzle the fish cubes with lime juice.
5. 5. Let the marinated fish cubes rest for a short time.
6. 6. Peel the garlic and onions.
7. 7. Halve the onions and the garlic.
8. 8. Cut the vegetables into very fine cubes.
9. 9. Stir the starch smoothly with two tablespoons of milk.
10. 10. Heat butter and oil in a large pan.
11. 11. Fry the salmon cubes in the pan.
12. 12. Add the diced onions and garlic to the pan.
13. 13. Sauté the vegetables briefly.
14. 14. Deglaze the pan with wine.
15. 15. Stir in 150 milliliters of cream and the remaining milk.
16. 16. Bring the sauce to a boil.
17. 17. Add the prepared starch mixture while stirring continuously.
18. 18. Let the sauce boil briefly again.
19. 19. Season the sauce with salt, pepper, and nutmeg.
20. 20. Place the softened lasagna sheets into the baking dish.
21. 21. Layer the sauce and the pasta sheets alternately.
22. 22. Use all ingredients until they are used up.
23. 23. Crumble the Gorgonzola cheese into small pieces.
24. 24. Grate the Parmesan cheese finely.
25. 25. Mix both cheeses together.
26. 26. Sprinkle the cheese mixture evenly over the lasagna.
27. 27. Drizzle the remaining cream over the lasagna.
28. 28. Preheat the oven to 200 degrees (convection 180 degrees or gas level 3).
29. 29. Bake the lasagna for about 30 minutes until golden brown.
30. 30. Wash the fresh herbs under running water.
31. 31. Shake the herbs dry.
32. 32. Chop the herbs coarsely.
33. 33. Take the finished lasagna out of the oven.
34. 34. Sprinkle the chopped herbs over the hot lasagna.

Nutrition per serving

• kcal: 548
• Protein: 30 g · Fett/Fat: 30 g · Carbs: 36 g