
Salmon and vegetable lasagna
Ingredients
Instructions
- 350 g fresh salmon fillets
- 16 sheets of fresh lasagne
- 2 zucchini
- 2 red peppers
- 100 g grated cheese
- 2 cloves garlic
- Salt pepper
For the bechamel:
- 50 g butter
- 50 g flour
- 50 g milk
- Nutmeg
- Preheat your oven th.7 (200°C).
- Prepare the bechamel sauce. Melt the butter in a saucepan and for in the flour while stirring to obtain a roux.
- Then gradually for in the milk, stirring constantly with a wooden spoon to obtain a thickened fluid sauce.
- Add grated nutmeg, salt and pepper.
- Cook the salmon fillets in court-bouillon for about ten minutes.
- Wash and dry the courgettes and peppers.
- Slice the zucchini into thin rounds, deseed the peppers then slice them.
- Melt these vegetables in an oiled frying pan for 10 minutes.
- Add crushed garlic, salt and pepper.
- Line the bottom of an oiled gratin dish with a few sheets of lasagna. Garnish with a layer of vegetables, salmon and béchamel sauce.
- Cover with a few plates of lasagna and proceed in this way until all the ingredients are used up, ending with the béchamel sauce.
- Sprinkle the dish with grated cheese and brown your salmon and vegetable lasagna in the oven for 30 minutes.
Salmon and vegetable lasagna
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Salmon and vegetable lasagna Recipe – Salmon and vegetable lasagna Recipes
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